I have done a one hour room temp proof, and then did a 48 hour cold proof in the fridge. I’ve also done straight 48 hours in the fridge with no initial room temp proof. What is everyone’s opinions on this? Do you think it makes a difference?
Also, what if you did a 72 hour cold proof with no room temp proof initially? Do you think it would be the same as an initial room temp proof and 48 hour cold proof? In theory, I feel like the initial room temperature proof would be necessary prior to a shorter cold proof in the fridge. I feel like if you have the spare time, the initial room temperature proof isn’t necessary.
by Dangerous_Pension612
33 Comments
Idk but I just gotta say that’s the most perfect ball of dough I’ve ever seen
I haven’t done a comparison, but consider: if you can’t decide, either the differences are large enough it’s going to be a battle of opinions, or the differences are small enough you should do what’s most convenient.
The time it takes to make the dough and rest it before balling it plenty of time at room temp.
I mostly use cold proofing to extend the proof time, so if I need the dough sooner I’ll do a warm proof briefly beforehand. Just be careful of overproofing. I find a 1:8 warm to cold proofing ratio works best for me, so if I warm proof for 30 minutes I’ll reduce the cold proof time by 4 hours.
Warm proof before gives me a chance to add in extra folds before putting it in the fridge, so I’ll usually get a loftier crumb.
For CF, I make the dough w/cold water and it goes immediately into the fridge. There is no general advantage to RT before CF.
Nah, I normally don’t. I rest it for about ten after kneading before I ball it up and put it in the refrigerator. I do monitor the internal temperature but that’s about it. Also, that is a perfect dough ball. If a dough ball could have a modeling career. lol.
I do:
2 sets of stretch and fold 30 min apart
2 hour bulk
Shape into banneton and another hour
Then fridge
For me I get way better color and crust when I cold ferment for at least 24 hours.
Holy shit I just finished typing this and realized we’re not in r/sourdough. I ain’t changing now.
I do a 4-6h poolish at room temprature an then 30-48h in the fridge with the finished dough. 6h before cooking i put them out. Forming balls 6h before
Every time no matter if it’s bread dough or pizza, I let my initial rise usually about 4-6 hrs to let dough double, then do a few hand flips to flatten dough and refrigerate until ready to ball into smaller size.
Usually it’s 48 hrs in fridge.
I do a bulk ferment at room temp and do a couple folds during that then it’s in the fridge overnight.
A lot of it depends on how long you intend to CF. Three days or more, cold water in the dough and straight into the fridge after mixing. Shorter periods, you probably want to let it sit for a bit on the counter to get going. The amount of yeast in the dough is going to factor in as well.
You can get good results either way
We ball our dough and leave it out at room temp for 3hrs and then its good to go in the fridge and can hold in the fridge for up to 48hrs before it starts to get shitty but we rarely keep dough for that long as we run through a ton of dough at the shop. We are also at 6200′ too
I like to cold ferment after balling, will do a regular bulk ferment at room temp (only will throw it in the fridge for a bit if I know I’ll be busy in 1-2 hours and won’t be able to ball it right away)
How we do it commercially is: make dough > ball and tray> sit trays out at room temp for 30 mins> move to walk in fridge > leave there for minimum 10 hours, but 48 is best.
Depends on the recipe
I do 20 minutes with the pizza bible master dough then the fridge. But it has a 1 day old room temp 90g starter (16h or so), so it has some new yeast and some room temp fermentation already included.
For Ken forkish 24-48 hour dough it’s 2 hours before the fridge
Both turn out great
But WTF did you do to your dough? My dough looks that good after portioning and balling but my initial rest has never looked that smooth
I’m new to this, so would love to see if anyone sees a difference. The few times I’ve tried, I did a 20 minute autolyse, then added the other ingredients and mixed/kneeded for a bit, then proofed in my oven on the proofing setting until it doubled, and then divided it into individual pizza-size balls in separate containers and put it in the fridge overnight+.
I don’t feel like the dough would have been smooth or strong enough right after the initial mixing/kneading to be able to get nice separate dough balls for the cold step, but maybe next time I’ll try that with half my dough and compare the result.
I proof at room temperature for an hour or hour and a half before putting in the fridge, but I don’t know that it is necessary.
Lately I’ve been doing an extended room temp bulk (several hours, sometimes over night if I’m up making dough after like 10pm).
I will do 3-4 folds in ~30 min interval, and then tighten up before it rests for a few more hours.
I ball up and do 24 hours in the fridge minimum…there is enough gluten to ball up and bake, but I like the flavor of the crust after a longer, cold ferment.
I didn’t use to, then I tried it and like it much better.
After mixing, I do a 15min autolyse. Then I roll into a large ball before a 1hr room temp proof before shaping into balls.
I find this process results in much softer dough, and I can make better dough balls with.
3 day cold proof and then one hour at room temp while my stone preheats has always worked well for me
Honestly depends on the type of pizza/dough I’m making.
For deep-dish-dough, I can’t put it in the fridge, It just doesn’t have the same taste or consistency.
If I’m making a thinner pizza I will let it rise once, make a nice ball again and then it goes in the fridge overnight.
it’s personal preference, they’ll all pretty much give you the same result. You should experiment with letting the doughballs rise at RT BEFORE the fridge. I’ve been hearing people having good results with 3-4 hours. Just have to make sure the doughball is closed tight.
I’ve been enjoying a 30 minute rest after mixing, then balling up, letting the doughballs rise at rt for an hour, then straight to the fridge. Always amazing results
Having a spiral mixer makes you develop all the gluten so fast, so there’s no need for a bulk ferment to let the gluten develop over time. Very very handy tool
I do stretch and fold, portion and ball, 3 day CF, room temp for like 3-4 hr before bake
Yes. I do stretch and folds every half hour for 2 hrs. Then I cover and rest it on the counter, wrapped in a blanket, for 6-8 hrs., or until doubled. Then I put it in the fridge for 48-72 hrs.
I am doing it all outside. But I am also making it the day before. Little yeast.
IMO it tastes only slightly worse than cold one in the fridge for 3 days (which was best IMO, yes I did an “experiment” to eat 6 pizzas, one each day for 6 days)
5-hour room temp bulk ferment. Ball it and then 72-hour cold ferment. This is best for me.
But I often am short on time so end up with a 30-40 hour cold ferment.
For cold ferment I make the poolish day one which is at room temp a long time then refrigerated over night.
Day two combine the poolish with water and a little yeast, salt, honey and mix and then make into dough balls, then right into refrigerator immediately for 24-48 hours.
Nope.
Low yeast. 00 grade Italian pizza flour. 65% hydration. Salted once developed.
In an oiled bag into the fridge, for at least 24 hours.
Best after 3 days. Can still use after 7.
I try not to let the dough get above 65° during the process.
1hr at room temp then into the fridge for 2-3d. Remove day of for about hour before balling, then rest the individual dough balls at room temp until time to bake (usually try to target 4-5h resting time).
This photo is so satisfying.
That dough is so smooth and perfect I had to zoom in to see if that was milk in the bowl.
Right into the fridge for 5-7 days