Pizza dough cold fermentation yeast challenges
So I am making pizza dough on a large scale at a pizzeria. We use a Hobart mixer as well.
50 lbs flour
15.5 quarts cold water
8 oz compressed yeast (cake yeast)
14.3 oz salt
I add the water and yeast to the mixer first and stir that around for a couple minutes until all the yeast is mixed in. Then I add the the flour and set the mixer for 8 min. Once that cycle is done, I let the dough rest in the mixer for about 5 min, then I set the mixer to a faster speed and start another 8 min cycle during which the salt is added. After that cycle is finished, the dough comes out of the mixer and split it into two separate pieces. Then put each piece of dough into a black trash bag, tie it up, set it in a bus tub, then i put the bus tub in the walk-in refrigerator so it can cold ferment for 3 days. I have noticed that when they sit in the trash bags during those 3 days, the gases from the yeast will make the trash bags expand to look like huge balloons. Sometimes the bags end up being stretched beyond their capacity and they tear, or sometimes we have to poke a hole in the bags to release the gas in order to rotate the dough when we make more. Here is the kicker too, sometimes some of the bags won't even expand during the 3 day cold ferment. So my question/concern is this. How does the gas in the bags affect the dough during that 3 day process? And does creating a hole in the bag the release the gas negatively affect the dough? Any advice would be very helpful.