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Author Topic: Time at RT for CF  (Read 409 times)

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Offline rossopizza

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Time at RT for CF
« on: April 25, 2021, 01:03:46 PM »

Please point me to a discussion of this, can't seem to find a clear answer :

When doing a long (>=24H) CF, how long should you leave at RT after mixing, folding, and balling before sticking in the fridge?

I suppose there may be two separate answers here depending on whether the CF is in bulk or in balls.

Thanks for any help.

Offline Pete-zza

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Re: Time at RT for CF
« Reply #1 on: April 25, 2021, 01:19:07 PM »
Please point me to a discussion of this, can't seem to find a clear answer :

When doing a long (>=24H) CF, how long should you leave at RT after mixing, folding, and balling before sticking in the fridge?

I suppose there may be two separate answers here depending on whether the CF is in bulk or in balls.

Thanks for any help.
rossopizza,

You are right. There are at least a couple of answers.

From the professional's standpoint, the late Tom Lehmann gave instructions as noted in the post at:

https://www.pizzamaking.com/forum/index.php?topic=43833.msg438770#msg438770

The same procedures can be used in a home setting but the numbers (like mix/knead times, finished dough temperature and various other times and temperatures) will be different.

There are also professionals and also non-professionals (like many of the members on the forum) who will bulk ferment the dough for a specified period of time (which can vary from one person to another) and then prepare the dough balls, and there are others who prepare the dough balls right after kneading and let those dough balls rest for a specified period of time (which can also vary from one person to another) and then place the dough balls in a cooler or refrigerator. And some bulk ferment, ball and then cold ferment.

You will find success stories using all of the above methods. You will also find differences of opinion as to which method is the best.

A couple of threads that might interest you in the context of your post are these, both of which involve professionals on this forum:

https://www.pizzamaking.com/forum/index.php?topic=66053.0 (e.g., see Reply 195 at https://www.pizzamaking.com/forum/index.php?topic=66053.msg659721#msg659721), and

https://www.pizzamaking.com/forum/index.php?topic=64584.msg634366#msg634366 (see, for example, Reply 211 at https://www.pizzamaking.com/forum/index.php?topic=64584.msg656742#msg656742 and also Replies 214-216)

You might also take a look at this recent thread on bench resting:

https://www.pizzamaking.com/forum/index.php?topic=68947.msg665688#msg665688

Peter

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