Tip - How to save over fermented pizza dough
2 days ago an experiment was started to compare the effects of 2 different percentages of Sd culture. The dough was fermented for 48 hr @ 65F. 1 dough used 1.3% prefermented flour and the other used half as much, 0.6%. The image below was conclusive. The dough with the larger percentage was way over fermented.
I remembered seeing a YouTube video that promised to rectify the problem. Instead of throwing the over fermented dough away I tried his advice. There was nothing to lose. I was shocked to find how well his idea worked!
Take a look at his video. https://youtu.be/k5803cR20XI
Below is the good dough. I failed to allow the reshaped (over fermented) dough to rest for the recommended 3 hr. It was so strong I couldn’t stretch the skin out. I did see enough to know the idea works.
This pie used Caputo 00 Americana. It baked up pale, even @ 550F convection.
My favorite flour thus far is definitely 50/50 KABF & KAAP! See Below.
Danny
Is only really a problem when you're aiming for a tall loaf. One way to save an over fermented dough would be to make a focaccia, like using it for pizza, when we're not looking for structure as such. It'll still have an airy crumb and taste nice. Well, unless it's so over it's turned into a puddle that is. Even then you probably could pan it.
Lovely pizzas Danny.
The video deals with pizza dough and not bread. The pizza dough was so over fermented that it would have been impossible to stretch it out. The dough would have instantly torn and/or stretched back. After it was reshaped the ball became taut. Since the oven was hot I didn’t want to wait 3 hr for it to relax. When I tried to stretch it out it resisted me at every attempt. It would have acted right if it would have been allowed to rest and relax once again.
Danny
Danny - would you mind giving a bare-bones summary of the advice that worked?
Sure David. Basically if your pizza dough has grossly over fermented to the point that it is unworkable, do the following. Reshape the unfloured, slack dough into a tight ball being careful to not damage the skin. Cover and let bench rest for 3 hours. After that shape as usual.
The rested and reshaped ball should stretch out normally after the gluten has relaxed.
Twice I have had dough balls that were to elastic to stretch. Both times I was lucky enough to have a backup in the refrigerator. I re-balled the UN-workable dough and used it the next day with fine results. Meanwhile the back up ment all my prep work was not for nothing.