Author Topic: Temp of dough after cold ferment??  (Read 1062 times)

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Offline Camaro10

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Temp of dough after cold ferment??
« on: June 06, 2013, 10:36:19 AM »
I am making NY style dough and doing a 24-48 hr cold ferment, time varies upon my business lol.

flour 100
water 62
salt 1.5
IDY .5

My question is, after I remove the dough from the fridge is it best to wait untill it reaches room tempature before stretching?
Also after removing it should I open the container to expose it to room temp? (kept in tupaware bowl with lid)

Offline Jackie Tran

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Re: Temp of dough after cold ferment??
« Reply #1 on: June 06, 2013, 11:13:05 AM »
When you remove it from the fridge, keep the lid on and allow it to come to room temps or slightly cooler than room temps before stretching.  You want to avoid stretch cold dough as it could cause tears to the dough.  Cold dough is much harder to stretch than room temp doughs.  Plus you want the dough to rise a bit at room temps, if it hasn't already begun to rise in the fridge. 

Offline dmcavanagh

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Re: Temp of dough after cold ferment??
« Reply #2 on: June 06, 2013, 06:15:17 PM »
You'll hear the sound of the lid pop when the dough warm slightly, that's a good indication that the dough is just about ready! AH. I love that sound. :-D
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