For the King Arthur barley malt information, see http://www.kingarthurflour.com/professional/nutritional-analysis-bakery-flour.html.
I'm quite surprised at the small amount of barley malt that's listed there - 0.07 mg
Either I read the table incorrectly, or maybe it just have a very significant effect.
If it's really that little, my 1g precision digital scaled won't even be able to measure anything near it.
Almog, the fan/circulating air will do nothing in regards to the peak temperature of the oven/stone. As far as the stone is concerned, circulating 490ish degree air will bring it to the exact same temp as still 490ish degree air. All the convection feature will do is help you pre-heat the stone faster (as well as giving you a little more top browning of the pizza during the bake).
In order to take the stone to a higher temp than 490 using the broiling pre-heat technique, you have to get it close to the broiler- very close. Radiative heat is distance specific. Placing the stone on the top shelf may not give you enough room to work with, so you might want to go with the second from the top- but no lower.
As you leave the U.S., it seems like flour labeling changes. In England, for instance, they seem to add malted barley to flour (from the browning that is achieved during baking), and yet they don't list malted barley on the label. Just because your flour may have an ingredient list as simple as 'Ingredients: Flour', doesn't necessarily mean that there is no malted barley in it. I would try contacting the manufacturer, and, if that doesn't work, we should be able to discern if it's malted from photos- based upon baking times.
Scott, since I meant that I measured the temperature with the oven's door half-open, and that's why the measured temperature was lower than the stone temp.
Anyway, as you advised, I'll use the broiler to hit the stone next time, which, I hope will give me an even hotter stone.
I did contact the manufacturer today! I was surprised at how well he the sales representative was familiar with this problem (very uncommon for sales people in Israel), as he too advised me to add malted barley to the flour in order to add the alpha amylase enzyme.
I'm curious, what is the total bake time of the pizzas in your pictures. How long did you let the dough ferment and do you have any pictures of the fermenting dough?
I would try to find the real deal, actual malted barley flour or diastic barley malt. Of course you could crush malted barley, remove the hulls and grind as mentioned below for the same effect. You could use the dried barley malt powder found at a brewers supply store (also known as dried malt extract) however you won't get the full benefit of barley malt. Unprocessed barley malt contains enzymes that help break down starches in your dough and also act as natural dough conditioners. During the processing of that brewers dried barley malt powder most of the enzymes are unfortunately destroyed. If you have no other options it's certainly worth a try.
Actually, I didn't measure at the time I baked it, but I'd dare to guess it was around 15-20 minutes.
Also, I didn't use the suggested broiler stone-heating strategy, so I'm sure that the next batch baking time will get shorten.
The dough was cold fermented for about 36 hours and proofed in room temperature for 2-3 hours (room temperature in Israel is probably 2 times hotter than most north American rooms(: )
Next time I'll take some pictures of the dough and post them here.
Your pizza looks under baked. I have no trouble browning crusts it just takes longer. As an option you can add some oil onto that dough. I would think Varasano's percentages have changed especially at his pizza place.
Hi Kenny, as sconosciuto noted, the pizza wasn't under baked in a soggy-dough sort of way.
It was quite crispy actually, and didn't have any unbaked parts, but didn't have that nice brown bubbled crust.