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Slow Ferm. Dough - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Slow Ferm. Dough

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  • Slow Ferm. Dough

    Hi Guys,
    I just arrived back from a family trip to Bali, and while we were there, we checked out a Italian Resturant called Massimo Ristorante. They have a huge Wood oven, and my kids were keen on having pizza, so of course...I had to try. The pizza was amazing!! Luckly enough, the Head Chef likes to walk around and talk to the punters...so I grabbed him and asked about his dough recipe. What he told me is instead of using the 7g yeast for each kg of flour, he uses 1 g per kg of flour and cold ferms. it for 48 hours. The dough was really crisp and chewing, just really bloody good!

    Has anyone else used this type of process, and how did you go with it. Do you fridge it before or after balling up the dough??

    Cheers

    Scott

  • #2
    Re: Slow Ferm. Dough

    At 48 hours your dough will tend to lack structure so balling can be after retarding. The only exception MIGHT be really high gluten flours. The others should be well broken down and "relaxed".

    The answer can depend a bit on hydration but...the enzymes should have done their job and it won't matter much but will almost certainly be better to ball later - but you will know after you try it!
    Jay

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    • #3
      Re: Slow Ferm. Dough

      I usually do an hour to 4 hour warm ferment, then ball and continue the cold ferment. The dough is good out to at least nine days, but I normally shoot for 2 days.

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