Resting kneaded dough


On page 24 of The Pizza Bible, it is suggested to rest the kneaded dough for 1 hour before refrigeration. Does this warm rest not speed up the fermentation process as opposed to retarding the process by refrigeration immediately with no room temp rest?

Mark

Mark Evenson
posted about 3 years ago

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This resting period helps quite a bit with gluten development. You'll notice that immediately after your mix, if you tear of a small piece of dough, it will have a rough texture. After letting it rest for an hour, try the same thing and you'll notice a huge difference.

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Raj Irukulla admin
posted about 3 years ago

Raj, thanks for your reply. Specifically Tony states that he wants gluten development to slow down, hence the use of ADY instead of IDY and retarded fermentation by refrigeration instead of fermentation at room temp. Leaving the dough out at room temp for 1 hr encourages gluten development as you know. Seems a contradiction in goals. I agree with what you write.

Mark

- Mark   about 3 years ago


This rest does speed the fermentation process and helps create more flavor and complexity. I have done recipes and let my dough rest from 0-2 hrs. Basically your dough will start to rise then when you go to divide it, round and ball it it's basically punching the dough/degassing it and balling then resting in a refer. The rest period can be used but it doesn't have to be used. I'm trying to maximize flavor with this period. I also helps the gluten net calm down and settle after mixing.

Tony Gemignani admin
posted about 3 years ago

Tony, thanks for taking the time to reply. I understand the process , it was just that you state in your book that you really want to SLOW down the fermentation. Several of the members at PM.com are currently using the master recipe from your book and there is a fairly lively discussion there.
My first bake will go in the oven in about 30 min. I am using a PizzaParty WFO with a launch temp of about 650, so I omitted the malt.
Mark

- Mark   about 3 years ago


What flour are you using Mark?

Tony Gemignani admin
posted about 3 years ago

Pendleton power flour for this recipe.

- Mark   about 3 years ago


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