Re: Issues with proofing pizza dough post cold ferment!

Quote from: taste57 on Yesterday at 10:58:49 PMHey everybody!

I’m running into issues with dough rising while proofing my dough after a 1-2 day cold ferment followed by an 8 hour room temperature ferment (both happen inside a well oiled cambro container).

After both fermentation steps, I:
– Roll the dough into a uniform ball and put it inside an 8×10 Detroit style pan covered with plastic wrap
– Come back every 30 minutes to continue stretching it to each corner, until it fully fits the pan
– Am met with the results in the first photo, very little rise even post baking (in this case, 12 minutes @ 500F)

In the second photo, I just tossed the dough directly in the 8×10 pan after mixing & kneading, and slowly stretched it to the sides. Then let it rise for 8 hours in a warm environment. This was the result I was expecting with the cold fermentation elaborated on above!

Current formula: (8×10 Detroit style pizza; ~80% hydration)
– 210g King Arthur Sir Lancelot flour (14.2%)
– 170g water (activated wit…