1 week DYW pizza
A date yeast water pizza crust with delayed fermentation from [here]
Mixed up a dough for pizza with 572 g of CM artisan bread flour, 411 g date and apple yeast water, 12 g salt, 20 g EVOO, and 10 g SD (as a hedge). 70 turns in the food processor + some Rubaud then in the fridge. I'm curious how that will compare to the 3 g of yeast called for in BBA.
This took a *very* long time to ferment, with several failed attempts to get the proof going before dinner, after which I returned the dough to the fridge. It was in the fridge for 1 week in total before I managed to time the wake up properly and make dinner. Surprisingly the dough had no degradation.
In the initial mix, the dough developed (e.g., the gluten) very quickly, perhaps because of the acids from the DYW. It was an interesting learning experience, as I have not experimented with dough conditioners, which I suspect have a similar effect. At the time of shaping (after 1 week), the dough was still very elastic, and did not display any signs of breakdown or improved extensibility that is associated with the traditional IDY variant.
It took a very long time to shape this highly elastic dough, which took some force. It was not a particularly notable crust, but a decent pizza overall, with Maitake mushrooms, olives, artichoke hearts, and cultured plant based cheeses.
It was an interesting experiment, although if I were to use yeast water again, I would try it with more the more traditional one or two stage levain.
Comments
Delicious looking pizza. Lovely crust and toppings!
I don't know, but after several experiments with wild yeast waters, sourdough and biga I still like the direct method best. Maybe because it's so simple? 🙂
Your pizza looks delicious and great that it is vegan. It certainly took its time to ferment and good that you were patient enough with the dough to wait until it was well fermented. I guess a minimum 1 or 2 builds works better for yeast water.
Benny
Thanks, the flavor of the crust was good, although I wouldn't use the approach again due to "unshapeability". I had to shape very patiently by gravity about half way, due to uneven windowpaning, then plop the dough down and shape by force (against elasticity) with fingers and olive oil. I couldn't get the crust quite as thin as I like. This was a quick before bed dough, so I did not do a long autolyse, which may have helped. I would be curious what effect the acid would have on an initially extensible dough. The pizza stone and huge inverted mixing bowl have made pizza night possible in our gas oven. I think both yeasted and leavened doughs would have degraded at this point. Related [discussion]. It seems the initial DYW acid tightens the gluten in the initial mix, and the lack of significant LAB populations due to the same, prevents the LAB from building up and dropping pH to the point where protease degradation is a problem. I'm sure that is a gross simplification, but seems to be what I have gleaned from these discussions. I wish I had taken pH measurements on this one.