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  • #1 by roumin on 14 Jan 2022
  • Below mixed was inspired by John Fazzari's most recent recipe.

    KABF
    62% HR
    .5% IDY
    2.5% salt
    2% oil
    2% sugar

    Mixed in KA for 15 minutes then refrigerated (41F) for 3 days.  Dough temp out of mixer is 74F.  The bulk dough has tripled in size by day 2 and hasn't stopped growing, so I had to punch it down.  I am concerned that .5% IDY is too much, but is it?  I feel like it's over-fermenting.  Do you experience the same thing?  Is it OK to over ferment since I am going to ball closer to bake time?  Most 72 hr CT recipes range from .1% to .6% IDY - it seems like a big range and I am sure there are pros/cons to each approach.

    Any feedback would be greatly appreciated
    ~Nick
  • #2 by 02ebz06 on 14 Jan 2022
  • Seems like a lot for 3 day CF.

    Have you looked at this chart ?  -->  https://www.pizzamaking.com/forum/index.php?topic=26831.0
  • #3 by billg on 14 Jan 2022
  • I would have used about 0.031% yeast for 66 hours in the fridge at 41f then 6 hours balled at room temp say at 70f.  I think you used too much yeast!
  • #4 by roumin on 14 Jan 2022
  • I will try a lot less next time.  I lean more in favor of 12 hour RT bulk fermentation, followed by 2 hours or so in balls.  I see so many in this forum that use .2, .3, .4 and .5% IDY for 3 days CT fermentation.
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