I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have problems on the 3rd through 6th days. They rise well, and stretch well, but do not bake at all. I use CMC powder for preserving dough moisture. I work the dough well. How can I improve baking on days 3–6?
-
245c (475F) seems kind of low for pizza, what is cmc powder ?– MaxNov 2, 2018 at 14:11
-
Are you using the same dough over six days?– Stephie ♦Nov 2, 2018 at 15:22
-
@Max not in a home oven, most pizza recipes I've seen call for 425*F through 475*F, although yes, it would taste better cooked at higher temp for shorter time... that's just not always possible in a home oven.– SnakeDocNov 2, 2018 at 16:42
-
1@Stephie I read it like that. Also, CMC powder I think OP means Cornmeal Powder, often used to lubricate the dough on a pizza board (although I've never heard of it being used to preserve moisture).– SnakeDocNov 2, 2018 at 16:43
-
1SnakeDoc: CMC Powder is not cornmeal. It's Carboxymethyl cellulose, a gum additive.– FuzzyChefNov 8, 2018 at 19:10
|
Show 2 more comments
1 Answer
the problem is that a dough made to last 6 days of refrigerated fermentation should be different that one made to be baked after 24 or 48 hours.
If you use a stronger flour (W=350) your dough will be great after 5-6 days, but not perfect before; to have a great dough after 24 hours you should use a medium flour.
If your flour does not indicate the W value (that can roughly be considered proportional to the protein level) try adding a bit (1/3) of Manitoba Flour to your next dough (but consider that it will be less good the first day)