48 hours RT ferment?

[kurismakku]

I did this recipe once, but I added the tomatoes, cheese, and pepperoni on top.

400 gr FLOUR
320 gr WATER
1.5 GR DRY YEAST
10 gr SALT
30 gr EXTRA VIRGIN OLIVE OIL

https://www.youtube.com/watch?v=-iC7nvfrtoc&ab_channel=MileZeroKitchen&loop=0

It has a bit longer starting process, with multiple rests and stretches. The dough keeps doubling. Then, 24 hours fridge ferment, room rest, etc.. But I have been thinking what if I reduce the yeast by 10x, following Craig's table, and let it ferment for 48 hours at 18C after the initial procedure?

Would this intro procedure still work?  Anything else I would have to change during the process? Or is it just a bad idea? I would like to achieve that light sour cream dough taste, and see how it works with this type of pizza as here there is much more dough in every bite. Maybe it would overwhelm the taste?

[stickyD]

Hi! You should start studying how to use s sour dough starter, then you can control the levels of acidity, by using a new or an old starter.

There is info all over the forum or in books on how to create your own sourdough starter at home, assuming you don't already know.

I am no sourdough expert, but I don't believe just letting dough rise for 48 hours at RT will give it a tang, which comes from lactic acid produced by bacteria you capture and culture in the starter at the same time as the wild yeasts. But maybe Craig has more insight on this proposal.

Or you can just do what you proposed; pizza experiments are a tasty journey to discovery,

[kurismakku]

Hi! You should start studying how to use s sour dough starter, then you can control the levels of acidity, by using a new or an old starter.

There is info all over the forum or in books on how to create your own sourdough starter at home, assuming you don't already know.

I am no sourdough expert, but I don't believe just letting dough rise for 48 hours at RT will give it a tang, which comes from lactic acid produced by bacteria you capture and culture in the starter at the same time as the wild yeasts. But maybe Craig has more insight on this proposal.

Or you can just do what you proposed; pizza experiments are a tasty journey to discovery,

Sorry I wasn't clear enough.

I already developed that taste, but in NP style. 48h at 18C.

The difference here is 80% of water instead of 62.5%. I am not sure will the dough be able to stand such a long raise.

And I wasn't sure about how it tastes when you have a bigger bite of dough compared to thin NP, but I guess this will be fine, just overthinking.

[stickyD]

Sorry I wasn't clear enough.

I already developed that taste, but in NP style. 48h at 18C.

The difference here is 80% of water instead of 62.5%. I am not sure will the dough be able to stand such a long raise.

And I wasn't sure about how it tastes when you have a bigger bite of dough compared to thin NP, but I guess this will be fine, just overthinking.

Ok, sorry for the misunderstanding. Yes, increased water will increase the enzymatic activity, you are right, you might over-ferment,

I use 80% hydration in a 72 hour CF al taglia dough and must use a flour with 300W or more or it blows out.