I know I don’t have the right flour for long cold fermentation, but I bought a 50lb bag of Caputo Pizzeria a few months ago so I gotta use it! It came out okay. I ended up not being able to cook the night the 48hr bulk fermentation was complete so I had to ball and freeze them for a few days. Then I thawed them out in the fridge overnight and let them sit at RT for 2 hours before cooking. They were definitely stickier than my usual 65% hydration same day dough (I lost one that stuck to the peel on launch and made a mess of my oven), but I was pretty happy with the result. My only complaint is that the cornicione was still a bit chewy, but maybe that’s because of the flour and/or over proofing?
DuBloedeSauDu
That one looks good!
hyperactiveme1
What was the ratio of flour to water for the autolyse? I’d like to go this route vs poolish
3 Comments
I know I don’t have the right flour for long cold fermentation, but I bought a 50lb bag of Caputo Pizzeria a few months ago so I gotta use it! It came out okay. I ended up not being able to cook the night the 48hr bulk fermentation was complete so I had to ball and freeze them for a few days. Then I thawed them out in the fridge overnight and let them sit at RT for 2 hours before cooking. They were definitely stickier than my usual 65% hydration same day dough (I lost one that stuck to the peel on launch and made a mess of my oven), but I was pretty happy with the result. My only complaint is that the cornicione was still a bit chewy, but maybe that’s because of the flour and/or over proofing?
That one looks good!
What was the ratio of flour to water for the autolyse? I’d like to go this route vs poolish