%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Zacharie Shantz.</h1> Created: Tue, Mar 10th 2026 From: [[Neopolitanish Dough]] #doughjournal Tue, Mar 10th @ 02:30 : made the first half of the sponge and transferred directly to the fridge. Tue, Mar 10th @ 23:45 : whipped up the other half and I'm going to let it sit at room temperature for a few hours. Wed, Mar 11th @ 03:07 : All right so change of plans. I put the sponge back in the fridge to have a lovely little overnight, Ferment because it's too late right now to make a dough. Catch you on the flip motherfucker. Wed, Mar 11th @ 12:41 : got her back out at room. 15:47 : okay, I'm starting a mix starting temperature is 70° 15:56 : I'm going to slowly starting the oil. The temperature is 76.5° 15:58 : I am now going to add the salt temperature is 78° 16:01 : I know it's time for the first rest 15 minutes and then it's going to get fold temperature of the dough is 80° 16:20 : . Okay, time for a second fold 16:43 : into the fridge they go Thu, Mar 12th @ 23:51 : okay so I put three in the freezer and I'm keeping one in the fridge overnight. See how far I can push it in the fridge. [[The DoughJo Jo#Zacharie Shantz.|Thoughts here]] #### Bulk Stats: | Method | Time/temp | | | ------------------ | --------- | --- | | Sponge (room) | 3 hrs | | | Sponge (Fridge) | 29hrs | | | Ice Jacket | N | | | Mix Method | Mixer | | | Fat @ Mins | 9 | | | + Temp | 76.5° | | | Salt after | 2 | | | + Temp | 78° | | | Post Add. Mix time | 3 | | | Total Mix Time | 14 | | | F.D.T | 80° | | | Rest | 30 total | | #### Notes: ## Zacharie Shantz The First: Thu, Mar 12th @ 18:18 : got out at room. 22:00 : Oven started. 23:35 : pizza is in the oven now Actually came out really good. At least definitely an improvement over the last one. I think from now on a longer fridge permit and a much shorter bench permit for the sponges is in order. Cold ferment: 22 hours Bench ferment: 2 Oven pre heat time: 1.5 Steel config.: 2 top ## Zacharie Shantz The Second: Fri, Mar 13th @ 23:49 : got the ball out at room. Sat, Mar 14th @ 01:05 : started the oven on. Preheat 550° and made the pizza at roughly 03:30 The pizza was remarkably better than the previous. That extra time in the fridge seemed to help. the crust was light and ethereal, and the crumb was spongey and moist. Cold ferment: 57 hours , and she's still looking good. Hasn't burst out of the container yet. Bench ferment: 4.5 Oven pre heat time: 2 Steel config.: 2 Top ## Zacharie Shantz The Third: Sun, Mar 15th @ 11:30: transferred from the freezer to the fridge. Mon, Mar 16th @ 18:27 : got the ball out at room 23:29 : put the oven on preheat 01:20 : pizza baked Came out decent. like, I said though, the texture of the dough is a little tough ish. hard to explain, but nothing much has changed over the last few batches, but there has been some inconsistency. Mainly chasing the dragon with that one batch about 3 ago, when I first tried the acerola cherry. Cold ferment: 55 Bench ferment: 7 hours Oven pre heat time: 2 Steel config.: battery top 16 ## Zacharie Shantz The Fourth: Did not log, but it came out ok. Cold ferment: 55 Bench ferment: Oven pre heat time: Steel config.: ## Zacharie Shantz The Fifth: Cold ferment: 31+ Thu, Mar 12th @ 23:51 : Bench ferment: Oven pre heat time: Steel config.: #### Notes: --- %% ![[Zacharie Shantz-1773126177450.webp]] %%