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Author Topic: Gradual building of sourdough pizza dough  (Read 316 times)

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Offline sallam

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Gradual building of sourdough pizza dough
« on: July 03, 2019, 01:57:19 AM »
Greetings

I intend to try this.. build pizza dough gradually over a week..
I mean.. build a small amount of levain from a sourdough seed, or a piece dough from the previous batch, leave in room temperature until it collapses and overferments a bit,  then add water and flour, and keep repeating and building up as such for a few days or even a week, until I come up with the desired final dough weight. Then keep a piece of it to build the next dough, and so on. The intention is to get a richer complex flavor and reserve the beneficial flora when avoiding the use of a fridge for sourdough. Professor Raymond Calvel says..
Quote
the storage temperature should be kept at l0C (50F) or slightly higher in order to preserve intact the flora that make up the natural levain or "sourdough." At a temperature lower than 8 to l0C, part of the flora is damaged, and the bread loses some of its distinctive characteristics. That is not to say that fermentation is inhibited: the chef and the sponges rise correctly, but the resulting loaves do not have the distinctive aroma of bread made with a natural levain.

Does anyone has experience with that RT gradual dough build method ?
I'm a home baker.

Offline Heikjo

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Re: Gradual building of sourdough pizza dough
« Reply #1 on: July 03, 2019, 02:04:34 AM »
How will the baking abilities of such a dough be? Won't the flour from the earlier stages be "spent" and not contribute much to the dough structure, gluten network etc?
-Heine. Mostly Neapolitan sourdough pizzas in an electric Effeuno P134H.

Offline sallam

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Re: Gradual building of sourdough pizza dough
« Reply #2 on: July 03, 2019, 04:06:28 AM »
How will the baking abilities of such a dough be? Won't the flour from the earlier stages be "spent" and not contribute much to the dough structure, gluten network etc?
Once 50% of the desired dough weight is reached, I would add the remaining liquid and flour, S/F, ball and proof in trays. That way at least half of the dough has enough power for oven rise, while the first half would supply plenty of acquired healthy acids..
I'm a home baker.

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