Is this some sort of record 😅 it’s the longest I’ve gone. Pizza was absolutely banging 24h before this. Was sceptic pushing it another 24h. But in the name of science I just couldn’t throw them out either. So made the last two dough balls last night. Turned out absolutely amazing. Super airy and a very thin and light crunchy crust.
Background: I had some dough balls made from slow fermented biga/sponge that went a bit flat and refreshed them. In total doubling the amount of time I usually go for which is 72/96h.
Very rough recipe: 48h cold fermented biga/sponge (60% hydration) made from Caputo Manitoba Oro and Super Nuvola and Caputo dried yeast.
Then mixed with spiral mixer until 24 degrees Celsius. Bla bla bla ~3% salt (with couple grams msg). Water until 74% hydration. Fold and slap until good.
24h bulk fridge – 45 min room temp then balling up
48h balls fridge
Then balls back into mixer (they were deflating)
Refresh with Caputo Super Nuvola and some yeast + salt + water to maintain the same hydration level
8h bulk fridge – 45 min room temp then balling up.
Then ANOTHER 48h in fridge
4h 25 degrees Celsius final proof and straight into oven
This one is going to be tricky to replicate
by djens89