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Author Topic: Experiment: Relationship between Dough Extensibiliy and Fermentation Time  (Read 994 times)

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Offline blueeyes0710

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Hi all,

for months, I've had this Problem of a dough ball almost opening itself beyond any size, merely by lifting it out of the proofing box.
Now, I wanted to find out more about this phenomenon and I will - in this Experiment - test, if this extensibility correlates with the dough's fermentation duration.

My hypothesis is that the longer my dough formula sits in the fridge and ferments, the more extensible it will become.
On several consecutive days, I will cut off about 110 grams of my dough, let it reach 73F and will then hang it over a wooden board that I have marked. I will wait 30 seconds and will then write down the Maximum Extension.

Test 1:
24 hours cold Fermentation
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Offline blueeyes0710

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #1 on: February 20, 2017, 04:28:46 PM »
Pix
« Last Edit: February 21, 2017, 01:28:01 AM by blueeyes0710 »
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Offline Minolta Rokkor

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #2 on: February 20, 2017, 04:30:56 PM »
Even without fermentation, the gluten structure will relax overtime right?
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Offline TXCraig1

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #3 on: February 20, 2017, 04:34:33 PM »
"Fermentation duration" is not a single variable. It's two distinct variables.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline blueeyes0710

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #4 on: February 21, 2017, 10:18:32 AM »
Hey Craig, that's true but I am only interested in how the extensibility changes the longer I leave the dough sitting in the fridge. So I guess I used the wrong wording - suggestions on how to better phrase what I mean?
Then again, how would u measure the fermentation variable?

Minolta: yeah i think so but thats probably not what i had in mind ... Or maybe it should be 😜
« Last Edit: February 21, 2017, 10:26:16 AM by blueeyes0710 »
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Offline TXCraig1

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #5 on: February 21, 2017, 11:26:31 AM »
I'm just pointing out that while fermentation is a function of time, it's also a function of yeast quantity and temperature(s). As such, two different doughs may have different viscoelastic properties after the same amount of time in refrigeration. The viscoelastic properties are also a function of mechanical action in addition to time and fermentation. If you keep a dough in bulk for 36 hours followed by balling and 12 hours in balls, it will have very different properties that a dough that is balled and held for 48 hours.

I'd also suggest making individual balls from the same batch to remove at different times as opposed to cutting a piece off at the time intervals.

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline blueeyes0710

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #6 on: February 23, 2017, 10:55:10 AM »
Thanks Craig - so fermentation is a function of time(s), quantities and mechanical factors. In this case, I'm not gonna analyze fermentation.

Back to gluten relaxation: is there a way to unrelax the gluten structure again? (I mean post making a dough and not by adding more salt to begin with e.g.)
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Offline blueeyes0710

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Re: Experiment: Relationship between Dough Extensibiliy and Fermentation Time
« Reply #7 on: February 23, 2017, 10:56:27 AM »
Btw:

Here are day 2 (11.5) and day 3 (~14) results.
« Last Edit: February 23, 2017, 10:59:02 AM by blueeyes0710 »
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