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Amount of starter and BF in fridge

gong's picture
gong

Amount of starter and BF in fridge

Hi,

I use 20% of my starter and I bulk ferment for 4-5 hours.

I want to make pizza dough in the afternoon and leave it in the fridge till next day afternoon. If I use 20% starter and put it in the fridge right away, is it ok? Can I calculate somehow the % amount of starter for BF in the fridge?

Thanks

Lechem's picture
Lechem (not verified)

A complete bulk ferment in the fridge. I'd rather think you'd need to up the starter to quite a high percentage or drop the percentage to 1% and do the 24 hours at room temp. 

gong's picture
gong

24 hours BF will produce a more sour taste, right?

And when you say more starter, how much more? for example 40% or 30%? Or I could user 20% BF for 2-3 hours and then in the fridge?

Lechem's picture
Lechem (not verified)

Yohan Ferrant's "Do Nothing Bread". There you'll see the 1% starter at 24 hours method. I too thought it'd be very sour/tangy but it makes a lovely loaf. It's high hydration and I'm sure can be converted for a nice pizza dough version. You can play around with the flour and hydration. Just make sure its of no knead consistency but dry enough to form a base. Try all bread flour at atleast 75% hydration. Even if it is more tangy it'll be a thin pizza base so won't be so pronounced.

You'd need someone with a bit more practice of doing the bulk ferment all in the fridge. I've tried them and they just don't turn out as good for me.

I think your normal recipe with some room temp time and then in the fridge would be better. So what you suggested sounds good to me. 20% for 2-3 hours then in the fridge.

breadforfun's picture
breadforfun

I highly recommend David Snyder's Pizza Bliss formula. It uses a minimum 1 day refrigerated bulk fermentation that can be extended up to 3 days. It is a really tasty recipe and easy to handle dough.

-Brad