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Author Topic: Would you change anything on this formulation for a longer fridge fermentation?  (Read 72 times)

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Offline novawaly

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  • Posts: 177
  • Location: new york
  • I Love Pizza!
Hi, making a deep dish this weekend. It's been a while and was thinking of trying a longer fridge rise. I know in NY style I normally adjust the yeast amount based on how long I'm going to be fermenting.

I usually do a 24 hour room temp rise. Would I need to adjust anything here to do a 48/72 fridge fermentation?

Can anyone speak to the added benefits or( lack there of) of the longer rise? Worth the extra effort?

This is my normal formulation
Higher Thickness Factor Dough:
9in: TF: .130 Sides 2.0 Bowl Residue 1%
OIL FIRST - WATER SECOND!
Flour (100%):         244.38 g  |  8.62 oz | 0.54 lbs
    80%: 195.2 g
    20%: 48.8 g
Water (46%):         112.41 g  |  3.97 oz | 0.25 lbs
ADY (1.75%):         4.28 g | 0.15 oz | 0.01 lbs | 1.13 tsp | 0.38 tbsp
Salt (1.75%):         4.28 g | 0.15 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
Olive Oil (5.25%):     12.83 g | 0.45 oz | 0.03 lbs | 2.85 tsp | 0.95 tbsp
Corn Oil (15.77%):     38.54 g | 1.36 oz | 0.08 lbs | 8.56 tsp | 2.85 tbsp
Sugar (1.75%):     4.28 g | 0.15 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
Diastatic MP(1.75%):4.28 g | 0.13 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Total (172.27%):    420.99 g | 14.85 oz | 0.93 lbs | TF i= 0.1313


If anyone has any comments or suggestions on anything else I should think about changing, please feel free to call them out. It's been a while!

Offline Mad_Ernie

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  • Posts: 878
  • Age: 57
  • Location: Kansas City area
Hi Novawaly,
I am not sure you need to do anything different for a refrigerated rise vs a room temperature rise, but I offer the following general suggestions from experience for what they are worth:
1. Let the dough rise at room temperature for 1 to 1.5 hours before refrigerating.
2. Use a food processor to mix the ingredients, if you have one.
3. Don't add the oil at first. In fact, initially add hold back about 1/4 cup of the flour and let the dough rise at room temperature, then add the remaining flour and the fats (oil, butter, whatever). Mix before putting in the refrigerator.
4. On the day you getting ready to use the dough, set it out of the refrigerator at room temperature for a minimum of 2 hours (6 hrs max) before you start making your pizza.

Keep us posted and let us know how it all comes out!  :chef:

-ME
Let them eat pizza.

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