I put my dough in refrigerator for 24hour cold rise.
1000g bread flour (bought from market,it is a mixed flour imported from Canada and USA, I think it is a bleached flour)
550g pure water
5g instant dry yeast （ saf-instant, made in france)
Then 320g each.
I use pizza chain oven. 465.F temputre. 5minutes. There is a sour flavor from my dough in this 5minutes.
After 5 minutes, the pizza is out from oven, no more sour flavor.
I have a pizza shop, but the pizza dough is from dough company. They use cold rise . 2day cold rise in dough company. And then I can use the doughs for 4days in my shop.
The dough from dough company, no sour flavor out in that 5 minutes.
But my dough cames out sour flavor, if I sell 100 pizza in a day, I think there will be a serious sour flavor in my shop..
Is that yeast ferment gas flavor? Or yeast in bleached flour gives sour flavor? How to get ride of this flavor during 5 minutes in oven?
if i add some baking powder or baking soda into dough, can get rid of sour flavor?