Sourdough Neapolitan Pizza - CF
I'm trying to figure out my sourdough Neapolitan pizza.
my sourdough goals are:
- a more flavourful sourdough
- a good yeast activity
- a not too acid sourdough for 2 reasons - flavor and strong gluten.
Also, I'm trying to understand the benefits of CF for my dough.
So I changed my sourdough to be 90% bread flour, and 10% rye&whole wheat (it was before 50/50). I raised the hydration from 80% to 100%. I feed the sourdough more often, in bigger ratios, so I give it between 12-20 hours of fermentation before using (waiting for double to triple the size).
Now, my questions would be:
- If I try my sourdough to rise in a high temp to try and get more LAB rather than Acetic acids, but then my dough would be mostly cold and not in room temp, how would it affect the bacterias in the dough? do I 'treat' the dough the same as the sourdough, in terms of bacterias?
- In general, if there is no bacteria’s activity under 10 degrees celsius, and a very low yeast and enzymes activity – then my basic question would be what a CF really bring to the dough? And according to that (yes I know it’s a lot of testing) - how should I treat the dough? Should I give it 1-2 hours in room temp before the long cf, and why? And how much should it be in room temp in general, lets say in a total fermentation of 72 hours? How much should I aim the dough to rise before dividing into balls?