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  #71  
Old 12-08-2011, 02:20 PM
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Default Re: Leoparding - The Discussion Continues...

Update - there was hardly any visible yeast action on the dough after 8 hrs fermentation. It had relaxed nicely, was pliable and formed well. Temp in the room where it has been proofing is 24.5 C and fairly constant. Now doing the final proofing...
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Old 12-08-2011, 03:31 PM
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Default Re: Leoparding - The Discussion Continues...

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Update - there was hardly any visible yeast action on the dough after 8 hrs fermentation.
Excellent.
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  #73  
Old 12-08-2011, 04:00 PM
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Default Re: Leoparding - The Discussion Continues...

Sounds like a good experiment Rossco. Can't wait to hear how it turns out. What was your kneading method for this batch? And for how long? Just curious. -Dino
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  #74  
Old 12-08-2011, 04:59 PM
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Default Re: Leoparding - The Discussion Continues...

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Excellent.
Wondering though if that was the miniscule amount of yeast added??
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Old 12-08-2011, 05:01 PM
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Default Re: Leoparding - The Discussion Continues...

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Sounds like a good experiment Rossco. Can't wait to hear how it turns out. What was your kneading method for this batch? And for how long? Just curious. -Dino
Very short - a few minutes (approx 3) then a minute or so on the bench.
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Old 12-08-2011, 05:42 PM
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Default Re: Leoparding - The Discussion Continues...

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Wondering though if that was the miniscule amount of yeast added??
Well, you lowered your water temp, your proofing temp and your yeast quantity- these will all slow down your yeast activity. As to which one slowed them down the most, well... it's impossible to know without making each change separately. You can experiment with future doughs, but, for now, I think it's more important that you've resolved your runaway fermentation issue.
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  #77  
Old 12-09-2011, 12:33 AM
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Default Re: Leoparding - The Discussion Continues...

Further update ...

After 10 hrs proofing the balls have a nice domed appearace and only about 25% bigger than the original. I think these are going to turn out well. Fire started and should be ready in an hour or so's time. Will post the results...
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  #78  
Old 12-09-2011, 01:28 PM
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Default Re: Leoparding - The Discussion Continues...

I think I left the dough proofing too long. Because I was at work there was a 13 hr break between balling and baking. The texture was weak and the dough had puffed up a bit too. I will have to make dough and cook it for lunch. That way I will halve the proofing time. So, it's back to the "lab" to try some more...
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