What would be the IDY yeast level recommended for the following recipe
dough should be usable after 16 Hour Refrigeration at 2 degree centigrade.
Also what is the advantage if any of using fresh yeast over IDY.
Also if adding oil, what level would be recommended. the flour protein level is around the 11% mark.
Hey Thanks Pizza_garden,
thanks very much,
i was just making a batch with 0.44% IDY, so will scale it down to 0.36%
was planning on 4.17% butter, what do you think?
bring it down to 3% or use olive oil?
You should be using IDY at approximately 0.375% of the flour weight. Also, 2C is a bit on the cold side for storing your dough. A much better temperature would be between 3 and 4C with 3.3C as your target.
Tom Lehmann/The Dough Doctor