Old 10-05-2008, 06:30 AM
sarah h's Avatar
Master Builder
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 567
Default Dough Explosion

To prepare for a pizzafest last night, I made some dough, wrapped it in Saran and put it in the fridge for retardation; the first photo shows why you shouldn't wrap your dough too tight ! Seems retardation does not always happen when the dough is refrigerated!

The dough still turned into great pizzas but taking photos of those never seems to happen as the production and baking part tends to be a bit of a zoo and they disappear so fast after!

I used the leftover dough to make some flatbread (though some puffed up too much to call them flat) - some with just coarse salt & rosemary, some with caramelized onion too.

All in all ... delicious!
Attached Thumbnails
Dough Explosion-dough2.jpg   Dough Explosion-foccacia1.jpg  
Reply With Quote
Old 10-05-2008, 06:40 AM
Chef's Avatar
Join Date: May 2008
Location: North Providence RI USA
Posts: 175
Default Re: Dough Explosion

Looks like the pillsbury doughboy and the michelin man had a party in your fridge!!!

Glad all turned out ok!!
Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Old 10-06-2008, 04:06 AM
nissanneill's Avatar
Il Pizzaiolo
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,883
Thumbs up Re: Dough Explosion

I always just threw my old unused dough in the bin as I never has a use for it.
I did trey to freeze it but didn't fire the oven up for 6 weeks and it didn't thaw in a manner that I was prepared to try to use.
Guess I need to rethink it now eh!

Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know

Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Old 10-06-2008, 06:45 AM
Join Date: Jul 2007
Location: Ohio
Posts: 101
Default Re: Dough Explosion

Kind of like rust never sleeping... yeast only slows down in the fridge. I've made a few late night, cold rise bread doughs for early morning baking and it never ceases to amaze me.
Reply With Quote
Old 10-06-2008, 08:32 AM
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Dough Explosion

Very dramatic!
Reply With Quote
Old 10-06-2008, 12:00 PM
CanuckJim's Avatar
Il Pizzaiolo
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Dough Explosion


Here's an experiment for you to try. I don't know what formula or flour you're using for you pizza dough, but next time when you plan to retard it, cut the yeast back by half so the dough does not over-fement in the fridge (that's what happened). Also, if you're relying on a refrigerator dial or a cheap fridge thermometer, don't. Get a good one (about $25) and set your fridge between 38 and 40 F. Looks to me like you had a combination of too much yeast and a too warm fridge. It's only a batch of dough; give it a shot. The only thing you'll have to do with this method is to make sure the chill is off the dough and fermentation has begun again before shaping.

"Made are tools, and born are hands"--William Blake, 1757-1827
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Dough Tips DavidK Pizza 16 08-26-2008 02:29 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM
Pain a la Ancienne & Temps CanuckJim Hearth Bread and Flatbread 9 10-26-2006 06:04 AM
Dough Prep Lesson james Pizza 21 04-26-2006 03:24 PM
Three Pizza Dough Tips james Pizza 0 01-28-2006 11:13 AM

All times are GMT -7. The time now is 09:52 PM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC