Of the first batch of dough that I made, two of the four dough balls had signs of significant overfermentation by the fourth day (the day on which I had people over). The other two looked only slightly overfermented. I wound up using only one of these as the second batch of dough that I made (a modified Glutenboy formula/procedure in which I upped the yeast from 0.2% to approx. 0.3%, lowered the salt from 2.5% to 1.75% and increased the bulk room temp. rise from 45 minutes to about two hours) was looking very good after 24 hours fermenting in the fridge.
The one dough ball that I made from the first batch was very, very good. I let it come to room temperature for about an hour and it was very easy to stretch, had great oven spring and tasted great. The only drawback was that it did not brown as easily as the dough from the second batch as I'm sure that it had run out of sugar.
The second batch of dough turned out great as well. It was similarly extensible, had good, but not great oven spring and browned nicely. As expected, the flavor was not as good as the first batch.
As for the three dough balls from the first batch that I didn't use at the pizza party, I made garlic knots with one ball, which were great, I froze one to use for garlic knots or breadsticks in the future and I made two personal-sized pizzas )approx. 8 inches) on Monday night. These were pretty good. I'll post pictures tonight when I get home.
Unfortunately, I didn't get any pictures from the pizzas made on Sunday as they went too quickly!
- When it's hot and humid out, the dough will start fermenting much quicker, so plan accordingly.
- Slightly overfermented dough is very good, with few drawbacks.
- I now have a great 24 hour recipe
Hope this helps. Let me know if you have any questions.