Re: Cold ferment dough is not growing

Hello everybody:

It’s Friday afternoon, I started dough about thirty hours ago, for a pizza party late Sunday afternoon.  It will be at a friend’s house, just over an hour’s drive from here.

I’ve made dough before and I think it over proofs by the time I get there, probably was using too much yeast and letting it sit at room temp for a few hours before going into the fridge.

This time it’s an all cold ferment, 75% hydration dough.  1000g Poliselli high protein pizza flour (yellow bag), plus 200g whole wheat, 3.5g dry yeast, 20g salt and 20g oil, 900g cold water.

I used the Kitchen Aid with paddle at first, with 800g water, all the flour and yeast, mixing for a minute or so, forming a rough ball, then let it rest for forty minutes.  Then used the dough hook, slowly incorporating the rest of the water before adding the salt and oil.

A fairly long mix before it came together.  It failed the window test so I let it sit another twenty m…