YoruVoly
Member
Hi,
Is there an advantage to using a wine fridge (approx 53F) versus or in combination of a kitchen fridge at 39F? Appreciate any suggestions. Last couple weeks, I made a direct dough with 0.20 % IDY and put the bulk in the wine fridge for 14 hrs and it increased in size by a little more than double. I them moved the bulk to the 39F fridge for 60 hrs and it had no further growth at 39F. The pizza tasted great, 550F on a steel.
Does it make sense to choose yeast level so it doubles or triples in the wine fridge within 12-24 hrs and then move it to 39F for 2-3 days? I’m using 12.7% bread flour with 15% of the BF replaced with a stone ground hard wheat flour as suggested by Marc Vetri.
Also considering biga or poolish with similar use of the wing fridge followed by the 39F fridge.
Is there an advantage to using a wine fridge (approx 53F) versus or in combination of a kitchen fridge at 39F? Appreciate any suggestions. Last couple weeks, I made a direct dough with 0.20 % IDY and put the bulk in the wine fridge for 14 hrs and it increased in size by a little more than double. I them moved the bulk to the 39F fridge for 60 hrs and it had no further growth at 39F. The pizza tasted great, 550F on a steel.
Does it make sense to choose yeast level so it doubles or triples in the wine fridge within 12-24 hrs and then move it to 39F for 2-3 days? I’m using 12.7% bread flour with 15% of the BF replaced with a stone ground hard wheat flour as suggested by Marc Vetri.
Also considering biga or poolish with similar use of the wing fridge followed by the 39F fridge.
Thanks