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


Author Topic: Percentage of sugar for 72 hour cold fermentation?  (Read 540 times)

0 Members and 1 Guest are viewing this topic.

Offline prizna

  • Registered User
  • Posts: 67
  • Location: Australia
Percentage of sugar for 72 hour cold fermentation?
« on: November 22, 2021, 11:31:18 AM »
I'm trying to figure out my ratios of ingredients for a 72 hour cold fermentation pizza dough.

Currently I am using:

500 grams of pizza flour
300 mls of water
2 tsp of salt
1/2 teaspoon of instant dry yeast

What would be an appropriate amount of sugar for a 3 day cold pizza dough for this recipe?

thanks,

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6678
  • Location: Detroit, MI
Re: Percentage of sugar for 72 hour cold fermentation?
« Reply #1 on: November 22, 2021, 12:46:53 PM »
Some use 2%, that would be 10g. But you really don't need any at all.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline prizna

  • Registered User
  • Posts: 67
  • Location: Australia
Re: Percentage of sugar for 72 hour cold fermentation?
« Reply #2 on: November 24, 2021, 07:01:29 AM »
Some use 2%, that would be 10g. But you really don't need any at all.

Thanks, I was just thinking that with 2 tsps of salt that the yeast may need a little sugar to help it out a bit since its a long fermentation.

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6678
  • Location: Detroit, MI
Re: Percentage of sugar for 72 hour cold fermentation?
« Reply #3 on: November 24, 2021, 07:59:28 AM »
Thanks, I was just thinking that with 2 tsps of salt that the yeast may need a little sugar to help it out a bit since its a long fermentation.

Nope, it does not. This is a 72 hour I did about a week ago. Flour, water, salt and yeast only.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline prizna

  • Registered User
  • Posts: 67
  • Location: Australia
Re: Percentage of sugar for 72 hour cold fermentation?
« Reply #4 on: November 24, 2021, 08:38:38 AM »
Nope, it does not. This is a 72 hour I did about a week ago. Flour, water, salt and yeast only.

Very nice, it definitely doesn't need sugar then

If you don't mind me asking, what percentage of water, salt and yeast (and type of yeast) did you use?

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


Offline HansB

  • Lifetime Member
  • *
  • Posts: 6678
  • Location: Detroit, MI
Re: Percentage of sugar for 72 hour cold fermentation?
« Reply #5 on: November 24, 2021, 09:33:22 AM »
Message sent.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

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