- Joined Jun 27, 2006
I mentioned a cold mix method above. That's the ice water and yeast straight to the flour. Sort of the same process when making a Biga but you're completing the dough.what i meant by quality issue is that we are trying to figure out the source of the problem,
with docking being the last possible solution, as it solves a problem at the end of a long process (making the dough, proofing, rolling...)
we are trying to solve the problem earlier in the process. it might have to come to docking, only if nothing else works.
as far as our process goes. we use dry instant yeast, we dont combine batches, we have our formula, and its translated into 3 different size batches and me make the dough every night after service according to what we expect tomorrow to look like.
we control temp by averaging to 76 (water, flour, room, friction) ala cavel, first autolysing then adding the yeast oil, honey and salt.
then the dough get batch proof in the walkin over night and portioned/balled in the morning.
only my chef and i make the dough, and we use a white board to track temp. and batch sizes
Have you thought of eliminating the proof and just go straight to ball and in the cooler. Try it. It may work. From what I can gather it might be that initial proof that is causing the over-abundance of bubbles. I've used that method for Neapolitan style pizza's in the past with great success. Dough shelf life is usually 2 days too. Anything after that and the yeast, because it hasn't dissolved completely, causes dark specks and a darkening of the dough takes place. You can par-bake the crusts, 5 minutes in the oven, and then into the freezer but that's a last ditch effort to save cost. Actually works well if you do a crowd control appetizer. I've made za's for customers to sample when on a long wait using par-baked crusts. Folks always loved them.