Author Topic: Malted Barley Syrup or honey in Lehmann?  (Read 1383 times)

0 Members and 1 Guest are viewing this topic.

Offline newsmike

  • Registered User
  • Posts: 55
Malted Barley Syrup or honey in Lehmann?
« on: September 11, 2010, 11:33:17 AM »
I prefer the way the Lehmann dough handles a little bit more than the Jerrymac dough, but I like the addition of the honey in Jerrymac to aid with browning. Has anyone added either MBS or honey to Lehmann to enhance browning?

If so would anyone care to help me figure recipe for 2 14" NY style pies?

Thanks. :)


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22139
  • Location: Texas
  • Always learning
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #1 on: September 11, 2010, 12:19:50 PM »
newsmike,

What kind/brand of flour, yeast and salt are you planning to use, and do you prefer the crust to be on the thin or somewhat thicker side? Also, how will you be baking the pizzas (e.g., type of oven, on a stone, pizza screen, etc.)?

There are quite a few members who have used honey with the Lehmann style or one similar to it.

Peter

Offline newsmike

  • Registered User
  • Posts: 55
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #2 on: September 11, 2010, 04:38:22 PM »
newsmike,

What kind/brand of flour, yeast and salt are you planning to use, and do you prefer the crust to be on the thin or somewhat thicker side? Also, how will you be baking the pizzas (e.g., type of oven, on a stone, pizza screen, etc.)?

There are quite a few members who have used honey with the Lehmann style or one similar to it.

Peter

Sorry I should have given more info. Been using KABF with IDY and kosher salt. I like the crust to be as close to New York street pizza as possible. Thicker and bubbly at the crust, and thining towards the middle to allow for the droop. The kind of pizza you fold over to eat.

I cook in an electric oven on a stone that has been preheated at 550 for 90 min. My stone is 16" round, so 14" seems like a good size for handling. I weigh my flour and water. Usually light on topppings, generally pepperoni or Margharita pizza.

Thanks

Mike

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22139
  • Location: Texas
  • Always learning
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #3 on: September 11, 2010, 04:47:55 PM »
Mike,

Are you using Morton's Kosher salt or the Diamond Crystal brand of Kosher salt?

Peter

Offline newsmike

  • Registered User
  • Posts: 55
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #4 on: September 11, 2010, 05:28:41 PM »
Mike,

Are you using Morton's Kosher salt or the Diamond Crystal brand of Kosher salt?

Peter

Morton's

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22139
  • Location: Texas
  • Always learning
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #5 on: September 11, 2010, 08:27:02 PM »
Mike,

I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with two dough formulations, one for honey and one for barley malt syrup, for two 14" pizzas. Normally, I would adjust the hydration to compensate for the water content in honey or barley malt syrup but the amounts used are not enough to materially perturbate the total formula hydration. With the values noted below, including the amount of yeast and assuming cold fermentation, you should be able to get two to three days out of the dough (unless it is very hot where you are). You should also try to achieve a finished dough temperature of around 75-80 degrees F.

Lehmann NY Style Dough Formulation with Honey
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.375%):
Morton's Kosher Salt (1.75%):
Olive Oil (1%):
Honey (1.5%):
Total (166.625%):
Single Ball:
478.52 g  |  16.88 oz | 1.05 lbs
296.68 g  |  10.46 oz | 0.65 lbs
1.79 g | 0.06 oz | 0 lbs | 0.6 tsp | 0.2 tbsp
8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
4.79 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
7.18 g | 0.25 oz | 0.02 lbs | 1.03 tsp | 0.34 tbsp
797.33 g | 28.12 oz | 1.76 lbs | TF = 0.09135
398.66 g | 14.06 oz | 0.88 lbs
Note: Dough is for two 14" pizzas; the nominal thickness factor = 0.09; the target finished dough weight per dough ball = 392.77 g/13.85 oz; bowl residue compensation = 1.5%

Lehmann NY Style Dough Formulation with Barley Malt Syrup
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.375%):
Morton's Kosher Salt (1.75%):
Olive Oil (1%):
Non-Diastatic Barley Malt Syrup (1.5%):
Total (166.625%):
Single Ball:
478.52 g  |  16.88 oz | 1.05 lbs
296.68 g  |  10.46 oz | 0.65 lbs
1.79 g | 0.06 oz | 0 lbs | 0.6 tsp | 0.2 tbsp
8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
4.79 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
7.18 g | 0.25 oz | 0.02 lbs | 1.03 tsp | 0.34 tbsp
797.33 g | 28.12 oz | 1.76 lbs | TF = 0.09135
398.66 g | 14.06 oz | 0.88 lbs
Note: Dough is for two 14" pizzas; the nominal thickness factor = 0.09; the target finished dough weight per dough ball = 392.77 g/13.85 oz; bowl residue compensation = 1.5%

JerryMac uses more honey and barley malt syrup than noted above in the two dough formulations but if you increase the values too much, you run the risk of the bottom crust turning brown prematurely, or even burning, before the rest of the pizza is finished baking (on the pizza stone). However, it is up to you if you wish to use the expanded dough calculating tool to increase the quantity of the honey or barley malt syrup. You will note that both of the dough formulations are the same whether you use honey or barley malt syrup.

If you decide to use either or both of the above dough formulations, please let us know how things turn out, with photos if possible.

Peter

« Last Edit: September 12, 2010, 12:54:15 PM by Pete-zza »

Offline StrayBullet

  • Registered User
  • Posts: 426
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #6 on: September 12, 2010, 10:35:25 AM »
I've been using honey in my recipe for some time now...using AT flour at 66%, 2% Salt, 3% Oil and 3% Honey (agave) to be exact.  The last pie I did was Friday and in my electric oven with 1.25" soapstone I cooked off the pie in 4 minutes, turned out fantastic!  I like a darker crust and I wa shaving to cook it longer to get the crisp/color I wanted but that affected the interior moisture, etc.  This was has the outer crust browning earlier so I can pull the pie earlier.  I also have been heating the stone on the bottom rack, then after 60 minutes, tranferring the stone to the stop position and cooking 2" or so from the broiler.  I also engage the broiler for the first 2 minutes of cooking....I really like the results so far!

Offline newsmike

  • Registered User
  • Posts: 55
Re: Malted Barley Syrup or honey in Lehmann?
« Reply #7 on: September 13, 2010, 04:18:03 PM »
Mike,

I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with two dough formulations, one for honey and one for barley malt syrup, for two 14" pizzas. Normally, I would adjust the hydration to compensate for the water content in honey or barley malt syrup but the amounts used are not enough to materially perturbate the total formula hydration. With the values noted below, including the amount of yeast and assuming cold fermentation, you should be able to get two to three days out of the dough (unless it is very hot where you are). You should also try to achieve a finished dough temperature of around 75-80 degrees F.

Lehmann NY Style Dough Formulation with Honey
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.375%):
Morton's Kosher Salt (1.75%):
Olive Oil (1%):
Honey (1.5%):
Total (166.625%):
Single Ball:
478.52 g  |  16.88 oz | 1.05 lbs
296.68 g  |  10.46 oz | 0.65 lbs
1.79 g | 0.06 oz | 0 lbs | 0.6 tsp | 0.2 tbsp
8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
4.79 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
7.18 g | 0.25 oz | 0.02 lbs | 1.03 tsp | 0.34 tbsp
797.33 g | 28.12 oz | 1.76 lbs | TF = 0.09135
398.66 g | 14.06 oz | 0.88 lbs
Note: Dough is for two 14" pizzas; the nominal thickness factor = 0.09; the target finished dough weight per dough ball = 392.77 g/13.85 oz; bowl residue compensation = 1.5%

Lehmann NY Style Dough Formulation with Barley Malt Syrup
King Arthur Bread Flour (100%):
Water (62%):
IDY (0.375%):
Morton's Kosher Salt (1.75%):
Olive Oil (1%):
Non-Diastatic Barley Malt Syrup (1.5%):
Total (166.625%):
Single Ball:
478.52 g  |  16.88 oz | 1.05 lbs
296.68 g  |  10.46 oz | 0.65 lbs
1.79 g | 0.06 oz | 0 lbs | 0.6 tsp | 0.2 tbsp
8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
4.79 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
7.18 g | 0.25 oz | 0.02 lbs | 1.03 tsp | 0.34 tbsp
797.33 g | 28.12 oz | 1.76 lbs | TF = 0.09135
398.66 g | 14.06 oz | 0.88 lbs
Note: Dough is for two 14" pizzas; the nominal thickness factor = 0.09; the target finished dough weight per dough ball = 392.77 g/13.85 oz; bowl residue compensation = 1.5%

JerryMac uses more honey and barley malt syrup than noted above in the two dough formulations but if you increase the values too much, you run the risk of the bottom crust turning brown prematurely, or even burning, before the rest of the pizza is finished baking (on the pizza stone). However, it is up to you if you wish to use the expanded dough calculating tool to increase the quantity of the honey or barley malt syrup. You will note that both of the dough formulations are the same whether you use honey or barley malt syrup.

If you decide to use either or both of the above dough formulations, please let us know how things turn out, with photos if possible.

Peter



Pete,

Thanks as always for the advice. I will be glad to experiment and report back. I am however having another issue that I will start a new thread about. Dough sticking to the peel only sometimes. Man, its always something.
« Last Edit: September 13, 2010, 04:35:09 PM by newsmike »


 

pizzapan