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Author Topic: Too much IDY?  (Read 309 times)

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Offline roumin

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Too much IDY?
« on: January 14, 2022, 12:35:39 PM »
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
~Nick

Offline 02ebz06

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Re: Too much IDY?
« Reply #1 on: January 14, 2022, 12:48:22 PM »
Seems like a lot for 3 day CF.

Have you looked at this chart ?  -->  https://www.pizzamaking.com/forum/index.php?topic=26831.0
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline billg

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Re: Too much IDY?
« Reply #2 on: January 14, 2022, 06:18:12 PM »
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!

Offline roumin

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Re: Too much IDY?
« Reply #3 on: January 14, 2022, 11:15:05 PM »
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.
~Nick

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