Author Topic: cold fermentetion napoletana dough  (Read 2044 times)

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Offline andreguidon

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cold fermentetion napoletana dough
« on: March 08, 2009, 11:30:01 AM »
Hi Guys !

because of the heat, the last two pizza nights iam making cold fermentation process (IDY), its very hard to control wild yeast... (even thinking of buying a wine cooler that sets to 18C).

so the formula is :

Flour (100%):    836.32 g  |  29.5 oz | 1.84 lbs
Water (65%):    543.61 g  |  19.17 oz | 1.2 lbs
IDY (0.4%):    3.35 g | 0.12 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
Salt (2%):    16.73 g | 0.59 oz | 0.04 lbs | 3 tsp | 1 tbsp
Total (167.4%):   1400 g | 49.38 oz | 3.09 lbs | TF = N/A
Single Ball:   350 g | 12.35 oz | 0.77 lbs

i use a Cuisinart stand mixer (800W)

5min mix all water + salt and same weight of flour (543g) at speed 1
add yest and mix 5min at 12 speed
add rest of the flour (293g)
5min at speed 1
5min at speed 10

i cut the dough balls with 335g and not 350g....

let the bulk for 30min at room temp - 24h in the fridge - balled them and let them sit at least 3h before baking.

some pics :
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline Mo

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Re: cold fermentetion napoletana dough
« Reply #1 on: March 08, 2009, 11:49:12 AM »
Looks like a nice little party you got going there...Nice looking pies, too. Those pies around 14" or so?

Offline andreguidon

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Re: cold fermentetion napoletana dough
« Reply #2 on: March 08, 2009, 01:43:32 PM »
those are 14" !

i made 10 pizzas last night ! thats 3 batches !

the dough was nice, but a little firmer compared the room temp... but the heat here in Brazil (its summer) is very intense so the fridge is the way to go .... next pizza party ill try a hybrid mix, wild yeast, room temp bulk and balled in the fridge....
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: cold fermentetion napoletana dough
« Reply #3 on: March 08, 2009, 01:57:24 PM »


i use a Cuisinart stand mixer (800W)

5min mix all water + salt and same weight of flour (543g) at speed 1
add yest and mix 5min at 12 speed
add rest of the flour (293g)
5min at speed 1
5min at speed 10



Andre,
I too have this mixer but the 1000w version.  I was looking at your dough mixing method & it's very different than mine.  I usually do the entire mixing at the 2nd speed & ususally don't go beyond 12 minutes.  Your pizza's look fantastic, Is this a mixing method that you've always used?  Also, have you ever measured the dough temperature when your dough is complete.  My guess is that a speeds of 10 & 12 your dough is probably getting quite hot. 

Thanks,
Matt

Offline andreguidon

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Re: cold fermentetion napoletana dough
« Reply #4 on: March 08, 2009, 07:15:30 PM »
Hi Matt, thanks for the complement !

well, i started to use this method about three batches a go, what inspired me was the way that the ciabatta ( http://www.pizzamaking.com/forum/index.php/topic,7779.0.html ) was mixed. i loved the texture that this recipe gave me.
so ive tried to adapt to pizza, and this was the result. i use a cooler water, not cold.

last week the pizza had more leoparding, i dont know why, ive used the same exact method.

Andre
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Matthew

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Re: cold fermentetion napoletana dough
« Reply #5 on: March 08, 2009, 07:37:50 PM »
Hi Matt, thanks for the complement !

well, i started to use this method about three batches a go, what inspired me was the way that the ciabatta ( http://www.pizzamaking.com/forum/index.php/topic,7779.0.html ) was mixed. i loved the texture that this recipe gave me.
so ive tried to adapt to pizza, and this was the result. i use a cooler water, not cold.

last week the pizza had more leoparding, i dont know why, ive used the same exact method.

Andre


Interesting, I will give it a shot.  I'm going to probe the dough temperature just for curiosity.  What brand of flour are you using?  How was the texture of the dough?  Easy to form?  The Cusinart is a pretty light in weight @ setting 12 you must have been chasing it all around the counter!  :-D

Offline andreguidon

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Re: cold fermentetion napoletana dough
« Reply #6 on: March 08, 2009, 07:55:27 PM »
the last 5min i have to hold down the mixer... hahahahahaa !!

the flour tipe is a Brazilian pizza flour. it has arround 12% protein.

the dough is very nice to handle, soft, and stretches very nice.
« Last Edit: March 08, 2009, 07:57:18 PM by andreguidon »
"Simplicity is the ultimate sophistication." Leonardo da Vinci