i bought the gluten powder and decided to do some sciense in my kitchen (at this point while i am typing with my bad english my wife want to kill me with the new victorinox knife i bought her because of the mess i did in the kitchen)
so we have in israel only one bread flour called stybel number 2 it has 11% protien and the ap flour has 10% so i want to make 2 pies, yes 1 from the ap and 1 from bf adding gluten to it to reach 13% at both of them.
same pizza formula i make all the time, and as i writen at the last pizza post i did 2 days ago after learning how to go with long fermenting (24 hour) from john member forum dellavecchia on the keste clone thread http://www.pizzamaking.com/forum/index.php/topic,12606.msg121050.html#msg121050
and getting the best result in flavor and every thing and that from now on only this way for us ( because its the best for my taste) so its in the experement with every thing that i have learn so far.
lets rap it and say that i made every thing in my power to make it work.
first batch using bf:
98% bf 250 gram
2% gluten powder 5 gr
62.3% water 159 gr
2.5 % salt 6.4 gr
1% sugar 2.5 gr
2% o.oil 5 gr
0.075% idy yeast - because the original call for cy and i dident have any today i converted the amount of cy to idy> divided into 3> 0.19gr. cy > i used -0.06gram idy.
the recipe is not accurate on the mil or micro because my scale doesent break it into hundreds, but its more or less.
note - the gluten added to the flour> the amount of flour + gluten was consider as 100% together in the formula.
the second batch was same at all. the only thing that changed was that the ap flour was consider as:
97 % ap flour
3 % gluten
(same wheigh for all the rest ingridients like the first batch).
because its with less protiens.
the prossec: water and flour with gluten in the food prossecor on pulses mode, autolyse 30 minutes adding the rest: yeast, sugar, salt, olive oil.
putted each one in oiled conteiner on the fridge to seat in room temperature. its there for another 19 hours (already past 5).
another thank for marc member forum widespreadpizza for posting the table of converting yeast http://www.pizzamaking.com/forum/index.php/topic,13083.msg128111.html#msg128111
i dont know what i would have done today without this.
and craig ( member forum TXCraig1) thank you too the same here without your method there is no way i could get 0.06 gram idy from my jar
here is craig method http://www.pizzamaking.com/forum/index.php/topic,12976.msg126999.html#msg126999
very very good!
i will update tomarrow.
i will update on the outcome tomarrow.