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  • #1 by mikewp318 on 04 Aug 2022
  • This weekend I am visiting a good friend in upstate NY to stay at his cabin and I am signed up to make pizza for our entire families Saturday night. Here's the problem... I just found out he doesn't have AC and temps will be consistently 85F - 90F while I'm there (eek!). This totally throws a wrench in my normal dough process , which I've listed below.

    0.29 grams of IDY for 1,200 grams of flour, 62.5% hydration, 3% salt, and fermented at consistent room temp (70F) for around 23 hours. For my yeast dosage I use Craig's fermentation model: https://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349


    Any advice on how to tweak my recipe to account for the heat and the inability to keep temps consistent?
  • #2 by QwertyJuan on 04 Aug 2022
  • This weekend I am visiting a good friend in upstate NY to stay at his cabin and I am signed up to make pizza for our entire families Saturday night. Here's the problem... I just found out he doesn't have AC and temps will be consistently 85F - 90F while I'm there (eek!). This totally throws a wrench in my normal dough process , which I've listed below.

    0.29 grams of IDY for 1,200 grams of flour, 62.5% hydration, 3% salt, and fermented at consistent room temp (70F) for around 23 hours


    Any advice on how to tweak my recipe to account for the heat and the inability to keep temps consistent?

    Pete's chart should be able to give you a good idea.

    Another option? Go the Vito route and use a refrigerated poolish and assemble the dough a few hours before you need it and it would be ready to go irregardless of temp. That way you will still get a nice fermented flavour without any long RT ferments. Just a thought.
  • #3 by mikewp318 on 04 Aug 2022
  • I'm out of my league on the poolish route... never done that one before!

    Also, I should've noted that I use this time table for fermentation as a guide (just updated my original post accordingly): https://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349
  • #4 by Pizza_Not_War on 05 Aug 2022
  • I just bulk ferment cold and take dough out and ball a few hours before use. Can't give you timing because the variables are all over the place. Do a test first night and adjust for next day. Or get a cooler with ice packs.
  • #5 by wotavidone on 05 Aug 2022
  • You need the Aussie Summer approach.
    Make the dough 24 hours before you want to cook it.
    Use 3g of IDY, 95F water, mix it all up, and the moment it looks like the yeast has started working, no more than 1 hour, whack it in the refrigerator in bulk. Take it out and ball it about 4 hours before you want to cook and don't refrigerate the balls.
  • #6 by mikewp318 on 07 Aug 2022
  • Thank you all for your guidance! I ended up doing a 24 hour cold ferment based on feedback from folks here and on PM (cough... Craig... cough). It turned out great! See pic below.
  • #7 by TXCraig1 on 07 Aug 2022
  • Very Nice!
  • #8 by kori on 07 Aug 2022
  • Looks great.
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