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Smelling of yeast is not a bad thing. This dough is fine, it's a pre-ferment. Too much of a yeasty smell only means that the live yeast are running out of food. So add some flour to it, knead it, let it rise again, shape and bake. It will be delicious.


27 degrees C is optimum temperature


This sounds like making a biga or poolish: it might serve as a starter for new dough. You could mix it with fresh flour and water.


Hmm. A yeast dough smelling of yeast. There's only one solution - bake it.


It should be safe to skip the punch down step. In fact, Jeff Hertzberg and Zoë François, who literally wrote the book (or at least a book: Artisan Pizza and Flatbread in Five Minutes a Day) on making pizza dough ahead of time, strongly encourage us to never punch down. Actually, if you search their website for the words "punch down," you will find that it ...


You are going to want to let the dough rise as much as possible before applying oil. (The first scenario) This is so cracks and unoiled patches do not form in the rising process. If this is not possible, apply a little more oil to allow it to cover the increased surface area better, but do not use too much.

1 long as it needs to, depending on a wide variety of factors. You can shape it for baking, put it in the fridge, let it rise, pull it out of the fridge and put it in the oven - no warming up time at all. If you are going to punch down/knead/form after it comes out of the fridge, you can do all that cold, and let it rise as long as it needs to before ...


A mix of clarified and ordinary unsalted butter works well. I used clarified butter that was simmered for a long time to be sure the water was thoroughly removed, just to the point where it stops sputtering, and the solids in the bottom begin to brown. If the unsalted butter has a fat content of 80% and clarified near 100%, then a 20% clarified to 80% ...


I don't know how fast water will evaporate from butter, but leaving slices of your butter exposed to (dry) air for half a day could be a low-effort way of reducing water content? The butter would discolour slightly, but there shouldn't be noticeable off-flavours that would affect the dough. (I've successfully used a fan over egg-whites to rapidly reduce ...


I haven't tried this, but it could work... Since the difference between European butter and American butter is fat content, maybe you could do a combination of butter and shortening. American butter is normally 80% fat (or more). European butter is normally 85% fat (or more). Shortening is 100% fat (it doesn't contain water). I wouldn't use all shortening ...

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