effect of RTF on taste developed during retarding
When preparing pizza dough, with 0.1% CY, I bulk ferment in fridge for 33 hours, then take it out and allow it to rest for 2 hours. This gives the dough a lovely moderate tangy taste.
But the bottom of the crust seems white and tastes raw, with no oven rise, which hints that the dough needs more yeast development, so I did a 33h bulk CF then 8h bulk RTF to allow the yeast to develop and make the dough double in volume. Oven rise was great, and crust bottom was brown, but the delicious tangy taste was gone!
This is weird, because when I used to leave the exact 33h cf dough out of the fridge for 2-4h only, the tangy taste was obvious. Does long fermentation in room temperature reduce or even wipe out the tangy taste that was developed during CF? does long RT yeast activity diminish the enzymes that was developed in the fridge when there was no yeast activity?