Rushed Dough

Despite forgetting to feed the levain the night before, pizza turned out pretty good last night. Because the levain wasn't ready in the morning, I had to compress the entire dough making timeline. 

Here's how... 

My normal process is:

00:00 feed levain the night before and leave 2 lbs. on counter

08:45 measure, calculate, and weigh ingredients

09:00 Start mix

09:03 Turn dough out on counter and start hand mix

09:20 Return to bowl for bulk ferment

10:20 Do one fold and return dough to bowl

11:20 Initial shape, then divide into portions & shape

11:30 Dough is in the fridge

3:30 Dough comes out, oven is lit.

Compressed process is:

06:00 Wake up in a panic because people are coming over later and you forgot feed levain the night before and leave 2 lbs. on counter! Do it as quickly as possible, go back to bed.

12:30 measure, calculate, and weigh ingredients

12:45 Start mix

12:48 Turn dough out on counter and start hand mix

01:00 Return to bowl for bulk ferment

01:45 Do one fold and return dough to bowl

02:30 Initial shape, then divide into portions & shape

02:40 Dough is in the fridge

3:45 Oven is lit.

4:30 Dough comes out.

It turns out that 4 hours start to finish is plenty of time to prep the dough and get a decent result. I did notice that the dough had less structure than usual, likely a result of the shorter fermentation times.