Update: The 3 day fermentation dough has been baked and devoured.👍
Yesterday's pizza pie was so good I can't say there was a big recognizable improvement. Slightly better maybe, certainly as good. Tomorrow will define if very long fermentation is worth the wait.😎
I had no more andouille sausage so today was just sauce, cheese, pepperoni, mushrooms and mini sweet peppers.
Final report on extended delayed fermentation of pizza dough...
Day 4 dough was a mess but I baked it anyway. The dough starts breaking down some, the gluten structure, starts weakening after day 2. My 3 day dough still had some elasticity but not as much as my 2 day dough did. My 4 day dough had NO gluten structure and it was unshapable with the traditional method. I almost just scraped it up off my work surface to throw it away, but I decided I would use the scrapper to spread it out on my silicone baking mat and bake it... Just because the BGE was already pre-heated.
It did rise in the cooker and the pizza was actually pretty ok, edible.
So... What I've learn is that it's best to bake your dough after 24 hour or 48 hours of delayed fermentation. After 48 hours the dough's gluten structure will start deteriorating and you will get a less desirable finished produce.
I'm glad I did this experiment but now I'm curious how a 24 hour dough will be compared to a 48 hour dough? I didn't do a 24 hour dough in this experiment remember. So now I guess I have to make some more dough.😆
Breadhead - my stomach doesn't have any eyes and can't tell and ugly pizza from a ear of corn! I love'em both! That's one very tasty looking pizza pie!
Day 3 dough was still shapable, still had some elasticity, but it was moving south. I'm now of the opinion that baking it within 48 hours is best. After 3 days, forgetaboutit...🙄
All of the information and details you provided is awesome. Thanks for taking the time time to share.
I'm canceling my subscription to Cooks illustrated.
Of course now we will all be awaiting the report on the 24 hour dough. Have a good weekend.
I love Cooks Illistrated but... Not for bread or pizza dough. For Bread and Pizza dough the place to go is StellaCulinary.com. Their content on bread science and technique instruction on how to work the dough is much, much better. Tell Chef Jacob Burton, my bread mentor, Wartface said hello.
Cool pictures. They keep that dough going all the time. I've never seen it done in a larger trash can before but obviously it works for them. They probably portion into dough balls every day and then put them in their fridge overnight. Then bake them the next day.
That's a perpetual Biga for bread making, not pizza.👍
In traditional bread bakeries, bread for a new day is started with a bit of unsalted starter taken from yesterday's bread making. The starter is known as "biga", pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday's biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these loaves. Plus you can go away to work or whatever for the day and come back to bake it later on.
The GF is a little bit of a renegade. For her dough, she actually does utilize her levain (for elasticity) and biga (for flavor).
Her pizza dough probably wouldn't achieve DOP status in Naples but having seen the pizza festival there I know hers can hang. I'm of course biased but it's quite good and in my opinion unique. There was a lot of research and trial and error before they achieved the desired product. I'm sure you understand that process. Bread is fascinating to me.
Your GF seems like a very accomplished bread master to me. I love the fact that she has studied the craft so intensely.👍
"There was a lot of research and trial and error before they achieved the desired product. I'm sure you understand that process. Bread is fascinating to me."
While I was working on the Brioche hamburger buns for Meathead I baked 100's of buns and adjusted the recipe many times to get the taste & texture I wanted. It's a pleasure to have the knowledge to make those adjustments.😆
I love to make bread!!!
Last edited by Breadhead; July 23, 2016, 03:49 PM.
Question. Are there any bread baking focused amazingribs.com-esque websites/forums/blogs etc that you recommend?
Here's some picture of the Brioche hamburger buns that was designed to go with Meathead's Steakhouse Steakburger patties. The recipe and techniques for making them are listed in the "tested recipes" section of AR if you or your GF want to make them. I bake them on my BGE but you can bake them in your kitchen oven too.
I've trolled bread baking websites for years and the undisputed best, of the best for learning bread science, techniques and receiving EXPERT advice and help is StellaCulinary.com. It is owned and operated by Chef Jacob Burton who is a Master Baker of ALL things bread. I collaborated with him when I made the Brioche hamburger buns and both I and Meathead credited his great contribution to that recipe and its techniques.
If you go there tell Chef Jacob, Wartface sent you. That's my handle on that website. Chef Jacob will give you a Ph.D. In bread baking if you are willing to devote the time and effort into it.
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