This was a pie I made last night from a 67% hydration, poolish-based recipe. Mix of tipo 0 Caputo Nuvola Super and a 14.5g/100g gluten content bread flour. I had made and balled the dough for a pizza party last Monday and at the end of the session, I put the remaking 3 dough balls outside in their proofing box. It‘s around 0 degrees Celsius here in Germany, and I forgot about the dough overnight.
Cleaning up the next morning I was surprised to see it hadn’t overproofed and threw the balls into the freezer.
Yesterday I decided to thaw the dough, gave it a slow unfreeze for about 4 hours at RT, reballed when the dough reached around 10C and then proofed them for 6h(!) at 32C, 75% humidity.
I was really surprised how the gluten held up, how strong the yeast came back and particularly, how intensely ‚nutty‘ the crust tasted.
Lesson learned: no more discarding any left over pizza balls!
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This was a pie I made last night from a 67% hydration, poolish-based recipe. Mix of tipo 0 Caputo Nuvola Super and a 14.5g/100g gluten content bread flour. I had made and balled the dough for a pizza party last Monday and at the end of the session, I put the remaking 3 dough balls outside in their proofing box. It‘s around 0 degrees Celsius here in Germany, and I forgot about the dough overnight.
Cleaning up the next morning I was surprised to see it hadn’t overproofed and threw the balls into the freezer.
Yesterday I decided to thaw the dough, gave it a slow unfreeze for about 4 hours at RT, reballed when the dough reached around 10C and then proofed them for 6h(!) at 32C, 75% humidity.
I was really surprised how the gluten held up, how strong the yeast came back and particularly, how intensely ‚nutty‘ the crust tasted.
Lesson learned: no more discarding any left over pizza balls!
Wonderful!!!