Over-proofed pizza dough, pâté fermentee?
So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for, like, four days. I’m afraid it’s over-proofed, and the yeast has crossed that rainbow bridge.
I’m gonna make the pizza anyway, but if it turns out that it is over-proofed, can I still use a small piece of it for pâté fermentee? Or is that just pointless?
Best Answer
Sure, go ahead and use it. That's exactly how preferments are made. As long as it doesn't have obvious spoilage signs (mold, ropiness) it's good to mix in in proportions up to 50% of the final dough.
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What happens if pizza dough over proofs?
If the dough balls get overproof, the yeast eats up all the sugar, leaving nothing for the oven spring. As a result, you lose the dough's rise before the baking step as the dough falls back a bit.How do you fix over proofed pizza dough?
The good news: We found an easy way to rescue overproofed dough. Simply punch it down gently, reshape it, and let it proof again for the recommended amount of time.What happens if you over ferment pizza dough?
If your dough gets too acid as a result of excessive fermentation, those acids will impede crust color development, making it difficult to get the desired color on the finished crust. Then too, there is flavor, an over fermented dough will have a very strong and pronounced \u201cfermentation\u201d smell.Can you Reball pizza dough?
To get such a dough to become less elastic, one normally lets the dough relax again so that the gluten relaxes and renders the dough more extensible. However, this can sometimes take several hours (depending on the dough formulation and especially the hydration and fermentation temperature).HOW TO USE NEAPOLITAN PIZZA DOUGH OVER GROW
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