Thank you for this. What do you think about adding the oil toward the end of the kneading process? I saw you did not do it but have you noticed any difference?
It is recommended to knead in after there is no dry flour, this was purely a demonstration. If you're oil/fat % is under 5, you can throw in as I did with very little difference :)
Your dough is like a balloon, the yeast is working on creating carbon dioxide to blow up your gluten balloon, at some point, it will puncture and deflate, degassing resets your gluten back to a deflated state to reinflate your dough, it can contribute to a uniform crumb. Most pizza doughs I do not degas the dough (unless you count balling/rounding it, which that process does degas your dough as well.) However, I do have a 36 hour room temperature dough that I degas about 18-24 hours in, give it another 6-12 hours before balling. If you ever have overproofed doughballs, degassing or reballing the dough CAN bring life back into your dough ball, as long as you still have yeast working at that point
I suppose I know the answer, but would any (or nearly any) pizza dough benefit from these 12 steps (sounds like an AA meeting, "Hi, I'm Lawrence and I'm a pizza addict!)? How about from breads...sour or not?
I was gonna do an NA or AA thumbnail as a joke. These steps are generally for bread, and I don't normally do any serious bulk fermentation or degassing (unless you count 15 minutes to an hour RT before balling and CT as bulk fermentation, and degassing as balling the dough). Pretty much every dough actually does go through these stages even if cut down to seconds instead of hours or days for instance. I.E. while dividing there still is a minimal amount of bulk fermentation. But I don't really count that. In the end, it depends on the dough at hand. Using room temp ingredients I've had great experiences mixing, balling immediately, and having the balls go 48 hours in the fridge. I also do a yeast water dough for my catering business, and that dough bulk ferments room temp 20-24 hours before being degassed and rising again for another 8-12 hours room temp before being used as balls room temp for say a 12 hour event outside in the Florida heat. I use this method as I don't need refrigeration and the long, extremely slow fermentation gives me more room for error before overproofing, as the dough's peak ranges from about 30-48 hours, before the quality starts to noticeably decline, compared to say an 8 hour dough that peaks from 7.5h to 8.5h then drops in quality
@@LevitaNostra PA thumbnail! Thank you. From what little I've read about yeast water, it takes a long time to get that yeast water to the point of making the dough. A couple of videos ago, you indicated you were going to do one on YW. Is that still in the plans.
Thank you for this. What do you think about adding the oil toward the end of the kneading process? I saw you did not do it but have you noticed any difference?
It is recommended to knead in after there is no dry flour, this was purely a demonstration. If you're oil/fat % is under 5, you can throw in as I did with very little difference :)
what is the purpose of degassing the dough? and do you do it also to pizza dough?
Your dough is like a balloon, the yeast is working on creating carbon dioxide to blow up your gluten balloon, at some point, it will puncture and deflate, degassing resets your gluten back to a deflated state to reinflate your dough, it can contribute to a uniform crumb. Most pizza doughs I do not degas the dough (unless you count balling/rounding it, which that process does degas your dough as well.)
However, I do have a 36 hour room temperature dough that I degas about 18-24 hours in, give it another 6-12 hours before balling.
If you ever have overproofed doughballs, degassing or reballing the dough CAN bring life back into your dough ball, as long as you still have yeast working at that point
I suppose I know the answer, but would any (or nearly any) pizza dough benefit from these 12 steps (sounds like an AA meeting, "Hi, I'm Lawrence and I'm a pizza addict!)? How about from breads...sour or not?
I was gonna do an NA or AA thumbnail as a joke.
These steps are generally for bread, and I don't normally do any serious bulk fermentation or degassing (unless you count 15 minutes to an hour RT before balling and CT as bulk fermentation, and degassing as balling the dough).
Pretty much every dough actually does go through these stages even if cut down to seconds instead of hours or days for instance.
I.E. while dividing there still is a minimal amount of bulk fermentation. But I don't really count that.
In the end, it depends on the dough at hand. Using room temp ingredients I've had great experiences mixing, balling immediately, and having the balls go 48 hours in the fridge. I also do a yeast water dough for my catering business, and that dough bulk ferments room temp 20-24 hours before being degassed and rising again for another 8-12 hours room temp before being used as balls room temp for say a 12 hour event outside in the Florida heat. I use this method as I don't need refrigeration and the long, extremely slow fermentation gives me more room for error before overproofing, as the dough's peak ranges from about 30-48 hours, before the quality starts to noticeably decline, compared to say an 8 hour dough that peaks from 7.5h to 8.5h then drops in quality
@@LevitaNostra PA thumbnail! Thank you. From what little I've read about yeast water, it takes a long time to get that yeast water to the point of making the dough. A couple of videos ago, you indicated you were going to do one on YW. Is that still in the plans.
@@lawrencekellie yes it is!! Hopefully within the next month, working on two others right now!
@@LevitaNostra Great