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Author Topic: Over Fermented Dough... toss? bake? invent something new?  (Read 12631 times)

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Offline PapaJon

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Over Fermented Dough... toss? bake? invent something new?
« on: February 27, 2011, 01:40:10 PM »
I have some dough that has been cold fermenting for about 8 days and it is definitely past it's youth.
It is the IDY Pizza Raquel recipe I have been working on lately and I'm suspecting the yeast percent for this dough is a bit too high. Combined with an overly long ferment and we have a deflating sack-o-dough.

So my question is, what would you do with this dough?  Toss it?  Bake it anyways, or tweak it and reuse it somehow?

Pizza Raquel 15-16"
Flour (100%)
Water (60%)
IDY (0.545%)
Sea Salt (2%)
Total 162.545%
Jon

Offline scott123

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #1 on: February 27, 2011, 01:53:05 PM »
It's going to be a bit of a hassle, but I'd try baking it, maybe by forming it into a long thin baguette shape first. You probably won't be able to eat much of it, but it will sear into your memory the beer-y alcohol-y disgusting taste of overfermented dough and you'll be able to detect and avoid those off flavors in younger doughs more easily in the future.

In other words, it's a good potential learning lesson  ;D

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #2 on: February 27, 2011, 02:28:42 PM »
Thats funny Scott, I was debating about doing a baguette with them as well, but my curiosity got the best of me.

These are strait out of the fridge.  I re-balled them, and am going to see how/if they rise back any.  The oven is on and beginning to preheat.  I'm thinking after an hour or so I will open them in some semolina and see what transpires.

Jon

Offline pcampbell

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #3 on: February 27, 2011, 05:24:08 PM »
whats wrong with a little ethanol ;D seriously though i always thought these are interesting and make for good sourdoughy tasting bread.
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Offline dmcavanagh

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #4 on: February 27, 2011, 06:24:20 PM »
Go ahead and make a pie, you may find that you like a "well aged" dough. I've done them this far out, it will have a sourdough like twang to it but it will be edible
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Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #5 on: February 27, 2011, 06:32:04 PM »
The dough was a bit tougher to stretch so I let it rest a couple times mid processes.   I did have a slight oven misshap as it hit 650F before the
dough was ready (dough was too cool) I turned it off.  When I checked the oven temp when I was done stretching the first pie, I realized I had forgotten to turn it back on, thus the plastic wrap while I waited for the oven to get back up to temp.  The final size was closer to 15-16" rather than the 14-15" it was originally designed for so it was a bit on the thin side, but then again I like thin.  I threw it in at 600F and baked it for 4.5min.
Jon

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #6 on: February 27, 2011, 06:32:49 PM »
more pics
Jon

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #7 on: February 27, 2011, 06:33:46 PM »
more pics
Jon

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #8 on: February 27, 2011, 06:34:43 PM »
more pics
Jon

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #9 on: February 27, 2011, 06:35:38 PM »
and more
Jon

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Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #10 on: February 27, 2011, 06:36:41 PM »
second pie (cheese)
Jon

Offline PapaJon

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Re: Over Fermented Dough... toss? bake? invent something new?
« Reply #11 on: February 27, 2011, 06:39:17 PM »
They turned out pretty good.  With such a thin crust the flavor was not as prominent as I thought it might.  The crust did have some nice sour dough like moments though.  Over all, I had a hard time making the second pie, I kept snacking on the first one.
Jon

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