Yeast pred model, Ana organic 00 flour

[live4u]

I have two things c overed in this post
1) Ana organic 00 flour is not as good. My weekend pizza went for a toss with 1/2 the yeast I used at 59 deg F for 36 hours fermentation. It didnot bubble up and was too hard to handle. I am striking this off from my flour usage. I will go back to Caputo Antimo

2) The Baker's yeast quantity prediction model by Craig, somehow I am doing something wrong. I choose 48hr dough at 60 deg F came close to 0.024% IDY. I kept the wine cooler at 58 deg F for the 24hr full dough and divided it to balls after that for next 24 hrs. Expectation was it will ferment properly. But to my surprise it was over fermented. I checked the temp in my wine cooler and it was at 58 deg F (using temp gun). Now I tried again next time but reduced the IDY to half and I still saw the same problem. I used the xlsheet that was shared on this channel (I am not calculating anything since it was for sourdough, rather I plugged the IDY% into the yeast row).

Am I doing something wrong here? I want it to be fermented properly so that I can handle the dough well. If not it stretches too thin even for one rotation

Appreciate the responses

Thanks

[deb415611]

Craig's chart is just a jumping off point.  I use it all the time it works pretty close for me.  I have never have had it overferment that badly.   You didn't put your formula - maybe you have a decimal point in the wrong place or miscalculated ?   How much yeast and how much flour did you use?

[live4u]

58 deg F, 0.024%, I use his xl sheet and directly plugin the IDY%. the first time when it over fermented with the above calculation, I reduced the IDY to half

[jsaras]

I have two things c overed in this post
1) Ana organic 00 flour is not as good. My weekend pizza went for a toss with 1/2 the yeast I used at 59 deg F for 36 hours fermentation. It didnot bubble up and was too hard to handle. I am striking this off from my flour usage. I will go back to Caputo Antimo

2) The Baker's yeast quantity prediction model by Craig, somehow I am doing something wrong. I choose 48hr dough at 60 deg F came close to 0.024% IDY. I kept the wine cooler at 58 deg F for the 24hr full dough and divided it to balls after that for next 24 hrs. Expectation was it will ferment properly. But to my surprise it was over fermented. I checked the temp in my wine cooler and it was at 58 deg F (using temp gun). Now I tried again next time but reduced the IDY to half and I still saw the same problem. I used the xlsheet that was shared on this channel (I am not calculating anything since it was for sourdough, rather I plugged the IDY% into the yeast row).

Am I doing something wrong here? I want it to be fermented properly so that I can handle the dough well. If not it stretches too thin even for one rotation

Appreciate the responses

Thanks

What’s your dough temperature after mixing?

[deb415611]

58 deg F, 0.024%, I use his xl sheet and directly plugin the IDY%. the first time when it over fermented with the above calculation, I reduced the IDY to half

I'm not familiar with the spread sheet - does it have you plug in .024 or .00024 ?   Also, if you tell us how much flour and yeast you used then we can recalc to rule out a problem with yeast amount.

Also, I had a scale with grams and grains,  I had to be careful to not choose the wrong one, that might be something that could go wrong and get the wrong yeast amount

[live4u]

I'm not familiar with the spread sheet - does it have you plug in .024 or .00024 ?   Also, if you tell us how much flour and yeast you used then we can recalc to rule out a problem with yeast amount.

Also, I had a scale with grams and grains,  I had to be careful to not choose the wrong one, that might be something that could go wrong and get the wrong yeast amount

sorry its 60deg F, 0.024% from the chart.

The numbers i plugged into the google sheet that Craig shared

            
   Size   Q   Waste   Dough
   290   7   2.00%   2071
            
   Ingrediants   %   weight   
   Flour             100.00%   1243   g
   Water    64.00%   796   g
   Salt            2.50%   31   g
   Yeast    0.02%   0.3   g
      .                  2071   g

[live4u]

What’s your dough temperature after mixing?

I didnot check this actually.

[Pizza_Not_War]

Ana Organic was one of the worst flours I have used. I'm not surprised by your experience.

[live4u]

Ana Organic was one of the worst flours I have used. I'm not surprised by your experience.

oh boy! one of the worst. Will not buy it anymore.

[wiz_d_kidd]

You all mean "Anna" -- with two "N"s? I've used their regular 00 flour, not the organic version. The results are just OK. I prefer Caputo, but unfortunately I can only get their Chefs flour (not Pizzeria) in small bags.