I waited until later in the day on Tuesday (around 3:30 PM) to start to try the two dough balls made with 0.70% IDY and 75% hydration because I wanted to see if the longer cold ferment time would make any difference in the final bake. I forgot to measure the poppy seed spacings, but the 2 dough balls didn’t seem to ferment very much. It can be seen on the one picture when I held the dough ball up, there wasn’t a lot of fermentation going on. Both doughs pressed out well in the pans and tempered well in the Hatco Unit. The final pizza with 0.70% IDY using 75% hydration was finished baking about 6:00 PM. Peter’s advice to use 0.70% IDY with 75% hydration worked out well. Thanks Peter for your advise to use a smaller amount of IDY for a higher hydration Detroit style dough to be cold fermented for one day. I didn’t have time to take a lot of photos of those two pizzas, but the crumb was very good. I am not sure about this, but the crumb did seem to be whiter in color.
Norma
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