Tried a 24-hour cold ferment on my pizza dough and got a gummy crust instead of crispy

Used King Arthur bread flour at 65% hydration, left it in the fridge for exactly 24 hours, and the bottom came out dense and chewy - anyone know if longer cold ferments actually make the gluten weaker or was it just my oven temp at 500?.

4 comments

4 Comments

kimw5713d ago

I read somewhere that at 65% hydration with bread flour, 24 hours in the fridge isn't enough for the enzymes to break down the gluten properly, and it can actually make the dough tighter. A longer cold ferment, like 48 to 72 hours, is supposed to help relax the gluten and give a better crunch. Did you let it come to room temp before stretching it out or go straight from the fridge?

the_viola23d ago

Oof, that's frustrating. Higher heat might save it next time.

blair_chen8123d ago

So you're saying I should give my kitchen fire some higher heat too? Sounds like a foolproof plan.

daniel_cooper3423d ago

In my world, higher heat just means I burn it faster and more completely. Classic me, turning a simple cooking tip into a whole new disaster.