First master dough without starter


So I just pulled the dough out of the fridge after 24 hrs. It currently weighs 720g. Some of the dough stuck to the bottom of the bowl (photos below)

After degassing by hand I'm about to split it into 360g balls and put it in the fridge for another 24 hrs

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Gil W.
posted over 2 years ago

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The fermentation at 24 hours looks great. Mine "pancakes", as well. (I was concerned at first because it did not maintain a spherical shape, but the results have been universally fine so I don't think about it anymore. I wrote about it elsewhere hypothesizing that it may be related to the overall weight of the bulk fermentation dough and/or that it is not dropping in temperature quickly when refrigerated, as it is not in a cold room like a restaurant might have). If you want to keep it from sticking (and it is not a major issue), you can spray a little oil on the plate I also take a quick spritz with water on the top before I put it away for its nap to keep the humidity up in its slumber chamber. It looks like the top did not stick. The top balled dough looks a little rough. What I do is use a little cold water on my hands if the dough is dry and delaminates like the top one. Perhaps others more knowledgeable than I will chime in... Looks like you are on your way!!
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Ken K.
posted less than a minute ago
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Ken K.
posted over 2 years ago


Thx, I didn't put the plastic wrap on top of the dough, I actually put it on the top of the bowl. Will post more later tonight when I cook one ball

Gil W.
posted over 2 years ago


So just made my first pizza with the master dough.

There was tons of air so i had to degass it again by hand. I left the dough out for about an hour and a half just to warm up. I found it a bit elastic when i was trying to stretch it to shape. Once I got it to somewhat what i wanted i docked it on both sides then put everything on it including olive oil on the crust.

Once I got it in the oven (500f) it started to bubble up. after letting it cook and rotating every few min, the pizza looked done i pulled it from the oven. Sad to say since i don't have a pizza stone, the crust was pretty white towards the centre and the dough was a bit chewy. The taste was pretty bland but it's my first batch so I need to tweak it abit.

Tomorrow i'm going to make the second disc of dough.

I will let you guys know how it went

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Gil W.
posted over 2 years ago


Gil- thanks for sharing your pics. A stone will make a huge difference. Also, one other thing that might help is oiling your bowl. A little bit goes a long way. It'll be easier to remove the dough. The more round the dough ball is, the more round the end result will be.

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Raj Irukulla admin
posted over 2 years ago


Sweet Thx. Gonna make another batch on the weekend. The dough needed more salt

Gil W.
posted over 2 years ago


I just made the second ball and it seems when it's shaped at room temperature, it's a hell of a lot easier to handle. It's looking a hell of a lot better

Gil W.
posted over 2 years ago


Batch #2 was a complete success, split the dough into 4 personal sized pizzas.

Gil W.
posted over 2 years ago


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