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


Author Topic: What's the point of bench resting ?  (Read 1320 times)

0 Members and 1 Guest are viewing this topic.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30348
  • Location: Texas
  • Always learning
Re: What's the point of bench resting ?
« Reply #20 on: April 18, 2021, 12:54:09 PM »
If I'm right in assuming you're doing thin NY style with an average topping load, it's still fascinating to think that 4 grains of IDY properly fermented can give sufficient oven spring.
RedSauce,

Like you, I did not anticipate how a minuscule amount of yeast can yield a workable dough when fermented at room temperature for long periods. To see how little yeast was needed, I conducted several experiments several years ago that I ended writing up in the thread at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg62332#msg62332

In addition to the opening post cited above, I discussed other ones of my experiments at:

Reply 58 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg78689#msg78689 (a combination of room temperature and cold fermentation)

Reply 128 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg92094#msg92094

I even went so far as to make doughs with no commercial yeast whatsoever ;D:

Reply 84 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779 (mostly room temperature fermented), and

Reply 124 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg89301#msg89301

Despite everything that I learned from my experiments, I agree with you that it is not easy to make a room temperature fermented dough using commercial yeast that can make it out to, say, 50 hours or so.

Peter

Offline RedSauce

  • Registered User
  • Posts: 39
  • Location: Salem, MA
  • I Love Pizza!
Re: What's the point of bench resting ?
« Reply #21 on: April 19, 2021, 09:43:54 PM »
Thanks for all the great data, Peter. After reading through it all, most of my questions have been answered, including ones that hadn't yet occurred to me. I always shied away from long-form RTF, fearing a runaway fermentation since I was more comfortable with the control of a cold ferment. I also felt that there were two negatives to the minute amount of yeast needed for a RTF: one is that there wouldn't be adequate oven spring in a 500+ degree oven. My other concern was whether yeast itself imparts an important flavor component, recalling the nostalgic "yeasty smell" that was central to the memories of the corner bakery. Well, I am now trying to emerge from the myths to venture a 24 hour RTF.

Offline QwertyJuan

  • Registered User
  • Posts: 713
  • I Love Pizza!
Re: What's the point of bench resting ?
« Reply #22 on: April 19, 2021, 10:25:31 PM »
My 65 hour RT ferment dough was quite tangy... can't say it was super yeasty... but it definately tasted like sour dough. As soon as I get a chance here at work, I'm going to do it again.

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