My dough bulk tripled fast - help!

junep · August 27, 2023, 11:36:30 AM

I'm trying to make one of Pizzaman-16's beautiful pies using a close clone of his recipe for 23 hr room temperature dough. In my case, my rm temp is 78F this time of year so the chart for IDY for my recipe shows I should use 0.01% of IDY, which I think I added properly using a mini weight gram scale. At 6:05 last night, I had the dough mixed and in a clear, glass bowl for what I thought would be something liked a 15-16 hr bulk ferment. But at 7am this morning after 13 hrs that dough was tripled, at least. It was at the top of the glass bowl. So I weighed it and balled the two pieces and put them in lightly oiled, individual plastic bowls, still at rm temp.
My concern is what to do I do if they appear to be proofing too early. If it looks like they are proofing too early, should I get them in the fridge for most of the day and take them out about an hour or so before making them? This is going to be my first bake in my Ooni Koda 16 with the new Biscotto stone which takes longer to heat. So I don't want to ruin this new dough. It certainly was difficult weighing out such a tiny amount of yeast. I did make a tiny mistake and only weighed out 0.01 grams (I was reading the % amt not the resulting gram amount.). It should have been 0.04 gr. I caught the mistake and weighed out 0.03 grams. My IDY is a brand new, one week old package. I have wet macular degeneration in both eyes and did have a problem seeing the percentage dot clearly. To my eyes, it was very washed out! Any suggestions would be so gratefully accepted! June

stickyD · August 27, 2023, 12:33:34 PM

Hey, June, sorry you are stressed about the dough! How was the dough when you balled it, did it have some tension to it, some strength, or was it mushy, or tipping toward soft and mushy?

If the dough was still resilient let it fly at RT, if not chuck it in the fridge. But I could be wrong as I am not too experienced and maybe others will chime in here.

You are experiencing a pizza-making-event that no matter how it turns out, you will gain knowledge and wisdom from. Don't stress about boning your dough, learn from the experience when you do.

junep · August 27, 2023, 01:07:09 PM

Quote from: stickyD on August 27, 2023, 12:33:34 PM
Hey, June, sorry you are stressed about the dough! How was the dough when you balled it, did it have some tension to it, some strength, or was it mushy, or tipping toward soft and mushy?

If the dough was still resilient let it fly at RT, if not chuck it in the fridge. But I could be wrong as I am not too experienced and maybe others will chime in here.

You are experiencing a pizza-making-event that no matter how it turns out, you will gain knowledge and wisdom from. Don't stress about boning your dough, learn from the experience when you do.

I balled it after the bulk had at least tripled, and a few hours, sooner than expected. Soon after balling it tightly, it flattened out after an hour! Crazy. So I just decided to make a fresh batch of dough for an 8 hr rm. temp at 78F, using 0.04% IDY. That dough is now bulk fermenting. Hopefully this will work fine. If not, I'll be using the recipe to make a batch with my usual 72hr CF. I think something went awry with the weight of the IDY with the first batch. I have top quality gram scales, so I'm pretty sure it was my weighing error. I hope that was the case, since I know my somewhat pizzaman-16 version, the recipe is good - 62%Hydration, 2% sea salt, 3% olive oil, and now 0.04IDY for 8 hr rm temp 78F. All the ingredients are what he listed other than the amount of salt. My flour is All Trumps unbromated, different from the flour he used. I have some of the bromated All Trumps arriving Tuesday. but decided not to wait for that and used my unbromated. Thanks for your lovely, encouraging response! After 4 eye surgeries in a year I just have to be super careful reading some of these digital readouts when making dough and other things!

scott r · August 27, 2023, 01:47:55 PM

All trumps is such a strong flour that it can totally take a triple in bulk. Make sure you try the "messed up" dough too, it might be great!

Some of my best doughs have accidentally more than doubled in bulk if they are direct doughs and not made with wild yeast. Just keep an eye on it in ball form and dont let it get too huge and you should be fine. Putting it in the fridge to slow down wont hurt it. Good luck!

Pizza_Not_War · August 27, 2023, 02:26:59 PM

Overproofed dough makes great focaccia and it's pretty simple to deal with.

soler · August 27, 2023, 03:38:21 PM

How did you mix the dough?
Did you monitor the final dough temp?

junep · August 28, 2023, 05:00:15 PM

Quote from: scott r on August 27, 2023, 01:47:55 PM
All trumps is such a strong flour that it can totally take a triple in bulk. Make sure you try the "messed up" dough too, it might be great!

Some of my best doughs have accidentally more than doubled in bulk if they are direct doughs and not made with wild yeast. Just keep an eye on it in ball form and dont let it get too huge and you should be fine. Putting it in the fridge to slow down wont hurt it. Good luck!

That's great info. Thank you! I just took that dough out of the fridge, because I goofed again. I took yesterday dough out of the fridge to put some bags of flour in there and yesterday dough was sitting on top of the fridge, which I just found out! It's very well, over proofed, lots of bubbles after sitting on top of the hot, garage frdge. So i quickly threw it back in the fridge and took out one of the two from the day before which is sitting in my warm microwave oven to warm up enough once the oven is up to temperature. Surprise of surprise, my broken oven on bake has now reached 400 which it couldn't reach the other day after the repair guys couldn't find a way to fix it! Hopefully just moving it in and out and digging through all the controls did something positive. It is a puzzlement. The worse that happens is I try to stretch of over fermented one just to see what it looks like after being baked on the steel at a lower temperature than I had the Ooni Koda yesterday.

junep · August 28, 2023, 05:06:26 PM

Quote from: soler on August 27, 2023, 03:38:21 PM
How did you mix the dough?
Did you monitor the final dough temp?

That first batch from two days ago, was mixed in my stand mixer. Everything was cold to start - the mixing bowl, the flour, the water, mixing hook, etc. And I didn't over mix it, so I didn't bother to take it's temp. If anything, it felt too cold after it was mixed.

stickyD · August 28, 2023, 05:56:31 PM

Post some pics, sounds like you need your own TV show!

soler · August 29, 2023, 03:15:23 AM

Quote from: junep on August 28, 2023, 05:06:26 PM
That first batch from two days ago, was mixed in my stand mixer. Everything was cold to start - the mixing bowl, the flour, the water, mixing hook, etc. And I didn't over mix it, so I didn't bother to take it's temp. If anything, it felt too cold after it was mixed.

Well looks like the only thing that might went wrong is the scaling.