Last week was finally what I was looking for as far as consistency. I did quite a few things differently (probably not the best idea for following a scientific method) so Iím not sure which one actually got me over the top. Over the next few weeks Iíll be doing trials taking stuff away one by one until I figure it out, in the meantime hereís the dough formulation.
Flour (100%): 398.42 g | 14.05 oz | 0.88 lbs
Water (64%): 254.99 g | 8.99 oz | 0.56 lbs
CY (1%): 3.98 g | 0.14 oz | 0.01 lbs |
Salt (2%): 7.97 g | 0.28 oz | 0.02 lbs | 1.43 tsp | 0.48 tbsp
Oil (1%): 3.98 g | 0.14 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
Sugar (1%): 3.98 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total (169%): 673.32 g | 23.75 oz | 1.48 lbs | TF = 0.07
Single Ball: 224.44 g | 7.92 oz | 0.49 lbs
Flour is Elizondo Alta ProteŪna Flour at 13.6% protein. Over the past few weeks I tried the same brandís Hoja de Plata flour which is at 12.8% protein and ALL results were terrible. No matter what I did the bread was completely tasteless, like eating air. Maybe it was my lack of knowledge or experience but at least from my tests, I need the higher protein percentage for flavor to develop properly.
Water was at 68F, fresh cake yeast, finely ground sea salt, canola oil, standard sugar.
4 minute paddle and 3 minute dough hook in a stand mixer. The dough ball was scaled and balled immediately using a very simple balling method (fold in and under while circling a few times than roll around on a lightly floured table), 27 hour cold ferment in a 36F refridgerator, 2 hour 15 minute room temperature rise at 73F, no reball. I only got the picture of my last pie which was the best. 4 minute 45 seconds bake at 617F (hearth temperature), rotation at the 3:30 minute mark.
The dough was made only one day before the trial to see what happened versus my normal 2 day cold ferment. While the consistency was perfect (finally!!!) the flavor wasnít as good as usual, Iím guessing this has to do with less time in the fridge.
Tomorrow is the exact same dough formulation, bake time, oven temp etc. except with a two day dough. Iíll report back later in the week.