A D V E R T I S E M E N T


Author Topic: Prevention of overproofed balls  (Read 523 times)

0 Members and 1 Guest are viewing this topic.

Offline EvanFitz96

  • Registered User
  • Posts: 109
  • Location: Florida
  • I Love Pizza!
Prevention of overproofed balls
« on: January 28, 2023, 12:31:43 AM »
So the other day I gave away 30 pizzas to a local college, i used a tad more yeast to ensure peak fermentation.  It was in direct florida sunlight and the last 5 or so pies were on the verge of over proofing.  Would lessening the yeast, having a longer bulk, give more room for error on balls overproofing?

For instance, if i made a same day dough (lets say 4-8 hours bulk), then balled, i could bet the balls would overproof faster than doing a 36 hour bulk and then balling.

Thank you

Offline scott r

  • Supporting Member
  • *
  • Posts: 7029
  • Age: 53
  • Location: Boston
  • I Love Pizzafreaks!
Re: Prevention of overproofed balls
« Reply #1 on: January 28, 2023, 12:34:46 PM »
Yes

Offline EvanFitz96

  • Registered User
  • Posts: 109
  • Location: Florida
  • I Love Pizza!
Re: Prevention of overproofed balls
« Reply #2 on: January 29, 2023, 12:53:48 AM »
Yes
Thats what I thought, thank you Scott!

A D V E R T I S E M E N T