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

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Slow Ferm. Dough

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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

    Comment


    • #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.

      Comment

      Working...
      X