Ultragrain Hard White Wheat Flour, water, coarse whole-wheat flour, sugar, soybean oil, salt, wheat gluten, vanilla extract, baker's yeast.
Peter,
The vanilla extract in the list of ingredients for Papa John's whole wheat pizza intrigued me, and I've been thinking about it every since you posted the list. Over the past couple of weeks I have been making a dough with the following formula:
100 598.0 g 4.6667 c King Arthur bread flour
63 377.0 g 1.5 c, 1.5 T water
3.5 21.00 g 3 T malted milk, powder
1.84 11.00 g 2 t sea salt
I have been referring to it jokingly as "The Maltese Dough" (not to be confused with dough made in Malta) since it's being "teased" with malted milk and doesn't get any of the usual sugar or oil. The fat and soy lecithin in the malted milk suffice as primitive oil stand-ins.
Today I decided to make it a vanilla malted milkshake dough. I figured there wouldn't be a better time to try out vanilla in dough than with malted milk as the only other additive. To the above I added a whole teaspoon of vanilla extract. The results of combining malted milk and vanilla extract were predictable. It smelled a little like a barley milkshake. However, once I added the yeast it took on a completely different form of fragrance. It was like a sweetened, intense version of yeast aroma. After combining all the ingredients and kneading the dough for about seven minutes, it started to take on an intense bread aroma, almost as if the dough had already partially baked.
Vanillin is typically used in baking to heighten the flavor (olfaction and gustation) intensity of sweet goods, but in the case where there is little perceived sweetness, it simply intensifies whatever flavor is there. There is a slight sweetening effect even in the absence of additional sugar, but in the presence of so much flour, bread is the overwhelming sensory perception. This dough I made earlier will be baked later tonight.
- red.november
