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Author Topic: le 5 stagioni pizza napoletana flour fermentation time  (Read 601 times)

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Offline stamatis

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le 5 stagioni pizza napoletana flour fermentation time
« on: February 16, 2019, 06:27:13 AM »
hello i want to use this flour http://www.le5stagioni.it/en/Prodotti/Farina-per-pizza-napoletana but i cant find the fermentation time.i go with traditional way:
1700-1800g flour
1 litr. water
50 salt
3g yeast
after mixing all how much time i must wait for 1st fermentation?
and after 1st fermentation (and after making balls) how much i must wait again?
thanks in advance guys..

Offline Yael

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #1 on: February 16, 2019, 07:29:14 AM »
Hello,

Well it depends on your RT but with this amount of yeast you can go from 10 to 18H I guess (assuming this is CY).
There is bulk fermentation and balled, you can make half half.
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Online Pete-zza

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #2 on: February 16, 2019, 08:49:24 AM »
hello i want to use this flour http://www.le5stagioni.it/en/Prodotti/Farina-per-pizza-napoletana but i cant find the fermentation time.i go with traditional way:
1700-1800g flour
1 litr. water
50 salt
3g yeast
after mixing all how much time i must wait for 1st fermentation?
and after 1st fermentation (and after making balls) how much i must wait again?
thanks in advance guys..
Stamatis,

The flour you mentioned is a popular one to make Neapolitan style pizzas. You can see the specs at:

http://www.le5stagioni.it/Cms_Data/Contents/CinqueStagioni/Folders/Products/~contents/DDVJV64MDJJZNFNW/L5S_Scheda-P_Farina-00-Pizza-Napoletana.pdf

As you can see, the W value (deformation energy) is W= 300 -10 +20. Based on the list of W values given in the following post, and assuming that those values are correct, the W value for the Stagioni flour suggests that the dough can tolerate about fifteen hours of room temperature fermentation:

Reply 15 at https://www.pizzamaking.com/forum/index.php?topic=4986.msg42545#msg42545.

However, in practice, there can be variations from the number given in the cited post due to factors such as actual room temperature, finished dough temperature, yeast quantities, whether a natural starter is used and its amount, seasonal variations, and so on. 

Peter

Offline stamatis

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #3 on: February 18, 2019, 09:27:42 AM »
Thank you so much both guys!!...i knew the w factor but i did not knew that w factor gives the fermentation hours,i appreciate yours answer.wish u the best.

Offline TXCraig1

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #4 on: February 18, 2019, 10:06:46 AM »
Thank you so much both guys!!...i knew the w factor but i did not knew that w factor gives the fermentation hours,i appreciate yours answer.wish u the best.

No. That's not completely incorrect, and not what Peter said. The W gives some indication of how long you can ferment a dough before you overly weaken the gluten, but it's not a particularly good indicator of that either.

Fermentation time is a primarily a function of how much yeast you use and fermentation temperature. Other factors such as your workflow, dough hydration, and salt can also have an effect. As Yael suggested, there is no way to give you a good answer to your initial question without knowing your desired fermentation temperature and how well you can hold that temperature consistently. 

This table can help you find a starting place, but you should expect that some testing and tweaking may be necessary to figure out your formula/workflow/timing: https://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg355933
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline stamatis

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #5 on: February 18, 2019, 11:14:28 AM »
OK ,for example i use stagioni type oo napoletana flour 1750g.
1053g water( almost 60%)
salt 53g (3%)
CY yeast 3,8g
After mixing i will rest entire dough for 2 hours.
After that i will make the balls and i will rest them for 12 hours at 20 degrees celcius..
Is this right?what do you think?Thanks!

Offline TXCraig1

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #6 on: February 18, 2019, 11:49:08 AM »
Looks like a good place to start. Note what works and doesn't work then tweak and test again.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline stamatis

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #7 on: February 18, 2019, 11:54:09 AM »
ok!i will upload photos with results... :D

Offline stamatis

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #8 on: February 22, 2019, 10:13:03 AM »
the results guys.how do you think?(bake at uuni3 450 degrees)

Offline stamatis

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #9 on: February 22, 2019, 10:14:05 AM »
another one

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Offline TXCraig1

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #10 on: February 24, 2019, 06:04:22 PM »
Nice!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Yael

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Re: le 5 stagioni pizza napoletana flour fermentation time
« Reply #11 on: March 17, 2019, 08:09:32 AM »
Not bad!

If I were you, now I would try the same procedure but you ball 30 mn after kneading and CF overnight, then the next day you take the balls out 6~7H (RT 20°C) before baking. You can then see if there are significant flavor and texture differences.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

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