24 hr. Rise


My question is, since the salt and the cold water are basically used to slow down the yeast. If I were to not use the salt in the dough and only use warm water to let the yeast digest more in a shorter rise time (24 hrs.), Could this ruin the dough in any way? And has anyone tried doing anything similar to this?

Dustin Melton
posted almost 2 years ago

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Your question: "has anyone tried doing something similar to this?" Lots of honest bakers will respond "uh, yeah, I once left the salt out by mistake." And then tell you how they have a step to prevent that from happening again. The dough will have almost no flavor.

If you use warmer water, the yeast will be more active then you want for a long fermentation, although the refrigeration will slow it down. The flavor won't be better than method in the Pizza Bible, and you might get some blown doughs.

All that said, what you're asking about are pretty simple things you could try as an experiment, and one part of the fun of learning to bake is to see what happens as you tweak the variables. You're asking good questions and you clearly get the general principles, so you might try it out yourself, just to see how you want to approach it.

Adam Sachs
posted almost 2 years ago


Thanks Adam, That makes sense. I made the master dough without starter last week for the first time. I followed the directions as specified in the book and did a 48 hour rise, and everything turned out great. I guess I'm just impatient and trying to find ways to speed up the process. Thanks again.

Dustin Melton
posted almost 2 years ago


Dustin,

You can follow the directions in the Pizza Bible and bake the dough after a 24 hour fermentation. The flavor won't be as good, but it will still be good. If you get a starter going, and make the Dough with the starter, it'll be even better.

Adam

Adam Sachs
posted almost 2 years ago


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