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Author Topic: The best duration of cold fermentation ?  (Read 429 times)

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Offline schibetta

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The best duration of cold fermentation ?
« on: March 06, 2021, 07:33:46 AM »
Hello

At what day does the dough peak in term of flavor/texture ?

Sometimes I've read that the dough is at its peak at 72h (3 days)

In general I use my dough after 5 days and getting good results

In your experience what is the right spot of cold fermentation ?

Offline scott r

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Re: The best duration of cold fermentation ?
« Reply #1 on: March 06, 2021, 08:48:58 AM »
it all depends on how much yeast you use.

Offline Jon in Albany

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Re: The best duration of cold fermentation ?
« Reply #2 on: March 06, 2021, 09:01:29 AM »
To add to what Scott is saying, the fermentation is a balance of yeast amount, temperature, and time. Adjust the yeast amount or temperature and the time changes.

Offline mkevenson

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Re: The best duration of cold fermentation ?
« Reply #3 on: March 06, 2021, 10:59:09 AM »
I agree, time and temp = yeast amount. I just completed a 72 hr CF and the dough was in great condition. Could have gone longer. Used 0.2 % IDY and could go lower and longer but WHY?


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Offline Yael

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Re: The best duration of cold fermentation ?
« Reply #4 on: March 06, 2021, 08:55:34 PM »
Hello

At what day does the dough peak in term of flavor/texture ?

Sometimes I've read that the dough is at its peak at 72h (3 days)

In general I use my dough after 5 days and getting good results

In your experience what is the right spot of cold fermentation ?

Salut,

I'd say it depends if we're talking of the texture or flavor. From many experiments I made before, flavor-wise it was increasing: 48H was better than 24H; and 72H better than 48H (not much differences after that); but the texture went decreasing (dough becomes weaker, too much extensibility, even breaking).
Regardless of yeast amount, I'd say it's more a matter of cold temperature. I had fridges where dough was at +1°C and others where dough was at +8°C. When we know that yeast is sleeping at 4°C and under, we can understand that for the same duration dough at 8°C will ferment and develop more flavors than at 1°C.
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Offline Pizza_Not_War

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Re: The best duration of cold fermentation ?
« Reply #5 on: March 06, 2021, 08:58:37 PM »
As an example, my current dough formulation is best at 6-7 days cold fermented.

Offline mkevenson

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Re: The best duration of cold fermentation ?
« Reply #6 on: March 07, 2021, 09:43:05 AM »
As an example, my current dough formulation is best at 6-7 days cold fermented.


Would be interesting to know your current dough formulation. Thanks for posting!


Mark
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