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
