July 2, 2010 Room fermented dough in the bbq grill with cake yeast-One pizza with Really Big oven Spring!

I decided to try a room fermented dough today for the BBQ grill firebrick set-up.  I wanted to try the flour Steve bought for me.  It was Farina “00" granora. flour.  I decided to also try out the cake yeast he brought me.  I only used the”00"  flour, cake yeast and all natural sea salt in this formula.

Flour (100%):                85.97 g  |  3.03 oz | 0.19 lbs
Water (63%):                54.16 g  |  1.91 oz | 0.12 lbs
CY (1.25%):                  1.07 g | 0.04 oz | 0 lbs |
Salt (1.5%):                  1.29 g | 0.05 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Total (165.75%):       142.5 g | 5.03 oz | 0.31 lbs | TF = 0.1

I mixed the dough this morning and let it sit on the kitchen table until this evening.  I let the firebricks heat up the same way I did the last time. Steel pan with firebricks, heated first, load bottom firebricks later.

That dough didn’t bake well.  The taste was good, and the crust was tender to eat, but no grill spring.

I decided since the grill was on to take a frozen dough out of the freezer, time defrost and let the center partly frozen to see how the pie would bake up.

The rim baked and center baked up nice for with my regular dough.

First 3 pictures "00" flour, cake yeast, sea salt, and room fermented.  Rest of pictures regular dough.

Norma