Can I fix a dough with too much yeast?

[zilli]

Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!

[QwertyJuan]

Not Tom... but yeah... 1% yeast is almost certainly too much for 72 hour fermentation.

[Chicago Bob]

I only use recipes that I researched on this forum.   

   Wrong yeast.

[jsaras]

Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!

The amount of yeast is time and temperature dependent.  For what you’re doing 0.2% should do the trick.  Craig’s yeast chart will help you nail down the quantity for nearly any scenario.

[foreplease]

Temperature of finished dough and its temp when you put in fridge are things Dough Doc will want to know.

[HansB]

Hey guys,

A little help here would be appreciate.

I'm following this recipe https://mypizzacorner.com/pizza-dough/bakers-percentage-and-pizza-dough/

- 100% 00 flour
- 60% water
- 2% salt
- 1% yeast (IDY)

The recipe explicit says instant dried yeast, and that what I used (pic attached). I'm doing a 72-hours cold fermentation. My problem is that in less then 24 hours the dough double size. My container is 3x bigger the dough, but I'm afraid the dough will keep rising and overflow. Did I underestimate the fermentation power or did I use too much yeast(I saw some recipes using only 0.5%)?

Thanks!

FYI, the SAF-Instant Gold is for sweet dough (with a sugar content in excess of 5% of the total flour weight), not sure how it performs for regular dough.

[The Dough Doctor]

We need to know what your finished dough temperature was, and yes 1% IDY was too much yeast. I would have suggested using 0.25 to not more than 0.3% IDY for a 72-hour fermentation period. You also want to use the SAF (RED LABEL) yeast, NOT the GOLD LABEL, as stated, the gold label is a high sugar tolerant form of IDY BUT it also has a very low tolerance to salt. Typically we see a slowing of fermentation rate when salt levels above 1% are used with this type of yeast.
My guess is that your finished dough temperature was too high which would explain the fermentation rate which you were experiencing, a good finished dough temperature to target is 70 to 75F/21.1 to 23.8C.
Tom Lehmann/The Dough Doctor

[ivowiblo]

Hey, maybe i missed something, but I couldn't find any reference to idy in the recipe. It just uses dryed yeast in an example of the bakers percentage. Maybe it refears to fresh yeast in the recipe...

[bigMoose]

To help any new folks find things... here is the link to the thread with Craig's yeast chart.  This chart was invaluable to me years ago to fine tune long ferments...

https://www.pizzamaking.com/forum/index.php?topic=26831.0