Rationale behind degasing the dough


Hi all,
Tony asks for degassing the dough after 24 hours as a step before balled fermentation.

He also writes that this forces the yeast into another formation of gas.

When degassing: do we want to remove as much of the gas from the dough as possible?

Thanks

Ulli Haus
posted over 2 years ago

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Are you referring to the bulk ferment?

Tony Gemignani admin
posted over 2 years ago


Yes - the bulk ferment. (would it be different if I did a balled ferment right away?)

Ulli Haus
posted over 2 years ago


A few things that people may be confused with that I see on several posts. Here are 3

Balling right after mixing

Bench resting - allowing you dough to rest after mix time anywhere from 10 minutes to an hour. This creates some flavor and complexity. This can have such a dramatic range because it all depends on the temp of your room, what temp your dough comes out of the mixer at (I prefer 70 degrees) and how big your batch is and how long it takes to cut and ball it. With large batches bench rests can be shorter because it takes 30-1hr to cut any ball it because of te size and manpower.

Bulk Ferment - fermenting your dough over night in large bulk to create even more flavor and complexity than the toe above. After 24 hrs of bulk ferment I prefe to degas the dough in a mixer for a very short time so balling is easier and your not popping gas bubbles as you ball. Some people would rather not do this because it can degas the dough completely but if you have adequate time to let the dough rise after rebalking the. All is good.

If you were to do both starter and bulk the yeast could definitely be less. I prefer to do one or the other but I have done both before.

Hope this helps

Tony Gemignani admin
posted over 2 years ago


Ok - so I understand you recommend degassing the dough (the entire bulk) in the case of a 24h bulk and subsequent balled fermentation because it makes balling easier due to the absence of popping gas bubbles as you ball.

Makes sense.

I did notice that when using the mixer - as opposed to degassing with stretch and folds plus pressing the seams shut - the dough pieces I am about to ball are much more sticky and the surface doesn't come out as silky smooth and taut.

Ulli Haus
posted over 2 years ago


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