Pizza Making Forum

Pizza Making => Focaccia Style => Topic started by: abrams892 on July 17, 2020, 10:49:00 AM

Title: Al taglio, 24 HR shaping vs day of?
Post by: abrams892 on July 17, 2020, 10:49:00 AM
So after trying a couple different methods I am wondering what is the main different between keeping the bulk longer, and shaping the day of and doing a room temp proof (usually 4hr for me), or shaping 24 hours in advanced? Do you bake from cold for the 24 hr preshape? I am confused as the right time for these two, or if I am completely misunderstanding. Is one more appropriate than the other for specific needs or situations? Do you still room temp proof your 24 hr or bake from cold?

Thank you
Title: Re: Al taglio, 24 HR shaping vs day of?
Post by: Yael on July 17, 2020, 08:52:21 PM
So after trying a couple different methods I am wondering what is the main different between keeping the bulk longer, and shaping the day of and doing a room temp proof (usually 4hr for me), or shaping 24 hours in advanced? Do you bake from cold for the 24 hr preshape? I am confused as the right time for these two, or if I am completely misunderstanding. Is one more appropriate than the other for specific needs or situations? Do you still room temp proof your 24 hr or bake from cold?

Thank you

I made both 24H CF and 24H RTF.
When CF, I CF in bulk and ball 3-4H before baking as well.
When RTF, I ball after mixing (0.5 to 3H after, depending on what's convenient for me).

What I noticed is that when the dough is in advanced stage of fermentation (when RTF), the late balling isn't good: gluten seems already strengthened and late balling gives a similar result as a re-balling: the dough seems to have "nerves", you end up with thin  spots which break.
I don't have this problem with a late balling after a CF.

What I call "late balling" is not 1H before baking, rather 3 to 7 hours (although I don't recall having had any trouble at 6-7H for either kind of fermentation).

Notice that the remarks above can depend on the hydration, I'd say that the higher the hydration, the later the dough can be balled.