Bulk Fermentation


Trying bulk fermentation. Assuming I have no time constraints, how many days is most beneficial for the dough to age and what are the negative issues that will start to develop after that time? If knowing the batch size makes a difference the initial ingredients are just above 1100 grams.

Gregory McCarty
posted about 2 years ago

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It all depends on your recipe. How much yeast did you include in this 1100 gram batch? And how are you fermenting it (e.g. in the fridge)?

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Raj Irukulla admin
posted about 2 years ago


Five grams of dry active yeast. In a metal bowl brushed with a very thin layer of oil, the dough has a touch of water sprayed on, and it is wrapped tightly with plastic wrap in the fridge.

Gregory McCarty
posted about 2 years ago


I have noticed that between 48 and 72 hours, the dough doesn't rise much more, if at all (so I assume the yeast has expired or is napping!). The pizzas at 3-4 days are almost as good as those at 48 hours, lacking just a smidge of oven spring compared to earlier crusts from the same batch. Even at 5 days, however, we certainly have never thrown out a pizza. Beyond that, we usually toss the dough, but I am not sure why...

Ken K.
posted about 2 years ago


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