Author Topic: Anyone ever try ADM flours?  (Read 4648 times)

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Offline FeCheF

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Re: Anyone ever try ADM flours?
« Reply #25 on: December 07, 2011, 08:17:01 PM »
  HI FeChef

     That ought to do, good temps

   Chet


  PS did you post your recipe for the NY Style dough

Flour (100%):
Water (63%):
IDY (1.35%):
Salt (1.5%):
Honey (5%):
Total (170.85%):
333.63 g  |  11.77 oz | 0.74 lbs
210.19 g  |  7.41 oz | 0.46 lbs
4.5 g | 0.16 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
5 g | 0.18 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
16.68 g | 0.59 oz | 0.04 lbs | 2.39 tsp | 0.8 tbsp
570.01 g | 20.11 oz | 1.26 lbs | TF = 0.1

I take all of the water, half the yeast, and half the flour and make a poolish that sits overnight in the fridge then set out in room temp for 4 hours, or just 4 hours same day.Then mix poolish and rest of ingredients in mixer and autolyse for 5 minutes then knead on 2-3 speed for 5 minutes and form a ball and let rise for 2-3 hours. stretch skin out, top it and bake.

But as ive said this was for 63% hydration, but with this commander flour it felt like 56-58% and was hard to work with.


Offline pizzburghr

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Re: Anyone ever try ADM flours?
« Reply #26 on: December 11, 2011, 09:55:32 PM »

   What about using the ADM Dominator compared to the Commander flour? I am looking at making my
first major flour purpose. We have ADM,KA,and A.T. as choices. Anybody have a choice in mind, and why?
         I will be doing American,N.Y., and thick crust pies as well as cals and stroms.   Dave

Offline FeCheF

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Re: Anyone ever try ADM flours?
« Reply #27 on: December 12, 2011, 03:39:52 AM »
   What about using the ADM Dominator compared to the Commander flour? I am looking at making my
first major flour purpose. We have ADM,KA,and A.T. as choices. Anybody have a choice in mind, and why?
         I will be doing American,N.Y., and thick crust pies as well as cals and stroms.   Dave

I read only good things about All Trumps so personally i would go with that, but All Trumps isnt available to me locally so i went with commander. Im still trying to find the sweet spot hydration % , but im getting closer. Seems 330g flour to 214g water works well, but i think i should drop the water down to 212g.

Offline Chet

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Re: Anyone ever try ADM flours?
« Reply #28 on: December 20, 2011, 09:16:23 PM »


  Today was the first time I made pizza using ADM Commander, made 3 pies using 65% Commander was in the fridge for 2 days, baked on a soap stone at 550 deg. crust was excellent and it stretches wonderful, I though I was that Tony G guy, I use 437gr dough balls. I normally make a 16" pie with the Commander and at the same weight, If I kept stretching I could have went to easily 18" my next batch I am going to make for Christmas I am going to drop the hydration to 64%, when I was weighting and balling the dough to put in the fridge, the was way the dough was balling was good, very smooth. soft. so for the Commander flour , my thoughts are so far so good.

  Chet
PS I probably used 7-8 lbs to make bread last week, I made one of my best breads for toast with my coffee.