Yeast % for 24 hr Cold Fermentation

[heliman]

Latest recipe below:

Flour   100.00%
Water   67.00%
Yeast   0.50%
Salt   2.40%

Does this look like suitable ratios for WFO cooking - particularly the yeast %? I have dropped the yeast level down from 0.6 to 0.5%

This is for a 24 hr cold fermentation.

TIA

Rossco

[UnConundrum]

What kind of flour?  What does "cold" fermentation mean to you?  Salt seems high.

[Matthew]

Latest recipe below:

Flour   100.00%
Water   67.00%
Yeast   0.50%
Salt   2.40%

Does this look like suitable ratios for WFO cooking - particularly the yeast %? I have dropped the yeast level down from 0.6 to 0.5%

This is for a 24 hr cold fermentation.

TIA

Rossco

Rossco,
What flour are you using?  I don't use commercial yeast very often, but when I do, I use .14% ADY or .11% IDY & 2.2% salt for a Neapolitan dough with a 24 hr fermentation @ 58% hydration.  For my starter dough I increase the salt to 3%.

Matt

[heliman]

Using Baker's Flour (12.5%) or alternatively locally available pizza flour (11%).
Cold fermentation = placing dough in fridge overnight (as opposed to room temperature).
The yeast % was a scaled back version of the FB recipe which suggests 0.6%
Salt also reduced from the FB recipe amount.

Also - is it best to use a starter as opposed to IDY? I have gone instant for ease of use.

Rossco