I tried the test batch with elevated sugar and very slightly elevated yeast levels and this was the outcome of the organic pizza compared to the AT.
Both organic and AT were cold fermented for 24 hrs again.
1. Slightly better browning on the organic on the crust, but not as brown as the AT
2. However, the bottom of the pizza saw more browning (?) than the AT did.
3. Slice of organic was more firm and held shape better than the AT did. I.e. the tip did not droop as much as the AT
4. This might be because there was noticeably more 'crunch' on the bottom of a slice of the organic than the AT, this batch was more 'crisp' than my last test batch, almost above the line of where I would like it.
5. No gain in rise on the organic crust. Actually, it seemed about exactly the same as before, which was about a 1/3rd-1/2 less rise than the AT.
6. Hardly any surface bubbles on organic. (To note, I bake with the 'live' side up on pizzas as I prefer a bubbled pizza and crust)
And, this is where it gets more nebulous; to my mind, and the taste buds of employees I sampled pizzas with, there was less complexity in flavor on the organic crust than there was with the AT. It's hard for me to exactly put a finger on it, but I was left with an aftertaste on the organic that was predominately 'salty', I couldn't really taste sugar, even though I had added extra, and I couldn't taste the garlic powder that we put in either. The organic this go around was definitely more bland than the AT. I'm not sure if I just didn't notice this the last time because I was so focused on texture or what, but it stood out today.
There was one glitch on our test subject today though which was noticed, of course, after the batch was made. Our stainless steel prep table had the nut on the end of one of the legs work a bit loose, and slip, causing the surface of the table to not be even. When the water was measured, the fill line was on the low side of things, the result being that our test batch was lower in hydration content than normal. When we caught this after the fact, I re-measured the H20 to see what we actually put in, and ran the numbers through a dough calculator.
So this is what our test batch looked like. Aside from the accidental lower hydration, I upped the yeast level very slightly from before, and upped the sugar.
Garlic pwd- .16%
My question is; could the lower hydration negate the effects of the upped yeast and sugar in the organic in comparison to my AT batch which had normal hydration?
Secondly, any thoughts on the lack of flavor complexity?
I know these were both only fermented for 24 hrs, but would the presence of malt in the AT develop the flavor that much more in that short period of time?