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How much resting time after refrigeration? - Forno Bravo Forum: The Wood-Fired Oven Community

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  • How much resting time after refrigeration?

    Just finished dividing my dough into balls after the first rise in preparation for an office party on Friday. How long before cooking do I need to take the dough out of the refrigerator?

    Do I let it come to room temp, then let rise a second time, punch down and roll out the crust?

    Any help is greatly appreciated - the is the first time I have made dough the night before.

    J W

  • #2
    Re: How much resting time after refrigeration?

    Take them out of the fridge an hour before...but it really depends on the air temp. If it is very warm it will only take 35-45 mins, you just want them to start rising, esp since you already gave them a first rise. When I make them the night before, I don't allow a first rise, but use cold water, mix, autolyse (rest), add salt finish mixing, divide and into the fridge...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: How much resting time after refrigeration?

      keep going, Drake. Always helps to hear the total loop.

      So the next day (or whenever) you pull from the fridge, wait an hour (unless it's warm), and then make pizza?

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      • #4
        Re: How much resting time after refrigeration?

        Originally posted by jwnorris View Post
        Just finished dividing my dough into balls after the first rise in preparation for an office party on Friday. How long before cooking do I need to take the dough out of the refrigerator?

        Do I let it come to room temp, then let rise a second time, punch down and roll out the crust?

        Any help is greatly appreciated - the is the first time I have made dough the night before.

        J W
        Not Drake, but I use the ovenite method also. My procedure is as follows:

        1) Once the dough comes together, I let it rest for 20 minutes before adding my olive oil and then salt (in that order) (You want to keep your dough temp under 80* for this method)

        2) Then, I divide and put into covered oiled (PAM) bowlss, or glad containers and put into the fridge for 24-48 hours.

        3) I pull the dough 1-2 hours before use, depending on temps.

        The one part that concerns me about your post above: "Do I let it come to room temp, then let rise a second time, punch down and roll out the crust?"

        I don't punch down again before use, and if by rolling out you mean with a rolling pin I don't do that either...(anymore!)

        4) With the high hydration doughs, if you grab the dough by the edges and move it in your fingers in a circular motion, the dough will fall under it's own weight and start to stretch. Once you get it started you can place it on your two fists and stretch outward to close to the size of your pie. Then when you place it on your peel, you can make final adjustments. You, know, a stretch hear and there, pinch the perimiter for nice edge crust.

        If you do use a rolling pin, you will get more of a "cracker crust" pizza, which a lot of people like. It really doesn't get any oven spring, it kind of stays the way you put it in the oven.

        Good Luck

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