The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doughballs overproofing and slacking

Danthomir's picture
Danthomir

Doughballs overproofing and slacking

Hi!

I work in a small pizzeria. We make the dough around noon to be used the same day.The problem we have is that the balls are nearly not usable the next day if some are left over. It overproofs over night and slacks so much it becomes one layer of dough instread of balls.

The recipe is quite simple:

60% water

3% olive oil

3% salt

0.75% fresh yeast.

We knead for about 30 minutes and imediatly form into balls wich go into the fridge. Used about 4-5 hours later.

So the solution seems obvious: less yeast. Allthough I made some batches with less yeast and its very much more friendly to keep and handle, the problem is that it doesnt bake very well. It forms large bubbles like it wants to be a Dutch baby or a pita bread. The bubbles burn and the bottom stays white with burnt spots. I tried less water but the dough will be so stiff thats the seams won't close while forming balls.

So my question to you is: how do we make a dough that keeps for at least a day and still has good baking characteristics?

Thanks for your help!

 

Lechem's picture
Lechem (not verified)

3% salt. Usually 1.8 - 2% is within the normal range. Why 3%?

Secondly, you form the balls and refrigerate straight away. So the yeast gets no room temperature time? Not quite sure why you do this. I'd allow the dough to double then refrigerate before forming the balls. The next day I'd take some dough off and form the dough balls giving them a quick final proof before baking. This would make more sense to me. 

Has this recipe/method ever worked? 

Mini Oven's picture
Mini Oven

that are left over at the end of the day and put them into individual stackable containers to keep portions separated. Leave enough space in the containers for some expansion and stack with plenty of room between stacks to avoid warm spots.   Drop the fridge temp overnight to near freezing or move to a colder refrigerator until ready to use.   Spread out to warm up and fold to degas with a short  rest before shaping.  

Have you tried combining the day old dough with equal amounts of fresh dough without adding any yeast?  Worth a try.

Danthomir's picture
Danthomir

Thanks! They are already in stackable containers, but the whole stack might be to large for the temperature to fall quick enough. I see if I can adjust the temperature on the fridge.

Ive tried adding the old dough to the new but I didnt adjust the yeast that one time. Suffice to say it didnt yield the desired results.

 

I know the salt levels are a but high. We use some very salty ingredients so we have to match that level a bit. Otherwise the crust tastes too bland for the rest of the pizza.

Besides the problem of overproofing this recipe actually produces very good results. One of the best pizza bases and crusts I have ever had.

 

dabrownman's picture
dabrownman

the fridge for 2-3 days and it just gets better and better.  I take it out 2-3 hours before using to warm up.  Mine is a 10% pre-fermenteded flour, poolish recipe with a pinch of yeast that is developed normally by hand on the counter for the first rise and then refrigerated.

Your fridge must be running very warm?

Danthomir's picture
Danthomir

So I've lowered the fridge temp by 3 degrees (celsius) and problem solved. You guys rock!