%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Valencia Walta.</h1> Created: Tue, Oct 28th 2025 From: [[Neopolitanish Dough]] #doughjournal Sun, Nov 2nd @ 01:09 : making the sponge now . 300 of each, flour water and starter. I also decided with the final formula, I will put a wee bit more gluten in, just an increase of 5g. 04:11 : I am putting the sponge in the fridge now so that puts the sponge at 3 hours of bench ferment Sun, Nov 2nd @ 17:26 : got her back out for some more bench ferment before I make the batch. 23:36 : I procrastinated all day, so I’m going to stick the sponge back in the fridge for a little bit while i make dinner Mon, Nov 3rd @ 03:53 : started to mix 04:00 : now I'm adding the oil. The dough is 74° 04:03 : now I shall add the salt. The dough is at 75.5° 04:06 : now the dough is at 78° and it will rest covered for 20 minutes 04:36 : starting to ball them up now 04:47 : And now they're in the fridge Tues, Nov 4th @ 15:00 : I had to put the balls in the freezer early as they seemed to be rising way to quickly. I think a couple of things might have contributed to this: - I left the sponge out at room for a very extended amount of time. - I also think I might have added a wee bit too much yeast. Only by about .3 ish gram, but it certainly didn't help. [[The DoughJo Jo#Valencia Walta thoughts.|Thoughts here.]] | | Dough | | | | | ------------------ | ----- | --- | --- | --- | | Sponge (room) | 9 | | | | | Sponge (Fridge) | 11 | | | | | Ice Jacket | N | | | | | Mix Method | Mixer | | | | | Fat @ Mins | 7 | | | | | + Temp | 74° | | | | | Salt @ Mins | 3 | | | | | + temp | 75.5° | | | | | Post Add. Mix time | 3 | | | | | Total Mix Time | 13 | | | | | F.D.T | 78° | | | | | Rest | 20 | | | | #### Notes: ## Valencia Walta The First: This pizza was great, despite it being out on the bench for a silly amount of time. I didn't take any pictures, but it was super bubbly with a nice crumb. ## Valencia Walta The Second: Wed, Nov 5th @ 00:01 : Got the ball out. it has a little bit of a dried crust going on because my lids to my bowls are starting to warp. ![[Valencia 2(2).webp]] ![[Valencia 2(3).webp]] ![[Valencia 2(4).webp]] ![[Valencia 2(6).webp]] I to say that whatever is going on with this batch, whether it be the added gluten or not, this dough is super forgiving. As can be seen from the pictures, the top of the ball had formed quite the skin. I then proceeded to really slap the dough and turned it with the dry skin side down. The thought was to just make the pizza bigger/thinner. The ball had only been out for a couple of hours also, but despite all of this, the pizza was really nice. Bubbly, crispy, nice crumb and texture. ## Valencia Walta The Third: Thurs, Nov 7th @ 16:21 : got the doe ball out of the freezer and placed directly into the fridge ## Valencia Walta The Fourth: ## Valencia Walta The Fifth: #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | --- | --- | --- | --- | --- | | Cold Ferment Hrs | 10 | 24 | 10+ | 10+ | 10+ | | Bench Ferment Hrs | 6 | 2 | | | | | Defrosted? | N | N | Y | Y | Y | | Quick | - | - | | | | | Quick temp | | | | | | | Overnight | | | | | | | Oven Pre Heat Hrs | 2 | 2 | | | | | Sauce temp | | | | | | | Steam? | | | | | | | Steel config | | | | | | | Rating Taste | | | | | | | Rating Texture | | | | | | | Rating Color | | | | | | | | | | | | | #### Notes: --- %% ![[Pasted image 20251028011758.webp]] %%