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Babish says to use 12 g (12!!!)…
Isn’t this much?
I want to do 3 day dough but 12g seems crazy.
Any reasoning why he might use so much for even a 2 hour dough?
by decadentcookie
9 Comments
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I usually only use a good pinch for 3-day-dough. Check out Vito Iacopelli on YT, he’s a pizza god!
Because he’s not a real cook
I do like 1g per 500g flour and it seems to work fine!
Try the ooni app, you enter amount of doughballs, fermentation time, hydration, temperature etc and it calculates the amount of yeast and other ingredients for you.
12g of IDY is just fine…
If…
you are making 18 pizzas and 4kg of dough at 65% hydration!
Should be about 1% of the weight of flour used.
Just made 5kg of dough at work and only used 4g lol
Yeast %’s are extremely variable tho depending on how you handle your dough and what type of yeast/levain you are using. Usually around 1-3% is typical.
It depends massively on your room temp. I’m down to .22g IDY per kilo of flour. Our dough room is 24c at the moment. I do a 24hour bulk and then up to 5/6 hours balled. Any longer than that and it’s into the fridge.
Also depends on your flour.
Edited: Spelling mistake and more detail.