Suggested %Hydration and %Salt for All Trumps....For Home Baker

[Prefessa]

Hi Guys:

Absolutely love All Trumps!!!

My First iteration was 65% and 3.3% Salt...the dough had some shrink back...

Second Iteration...dropped the Salt to 2% and now the dough was sticky


What is the sweet spot?? Was thinkng of 63% and 2.5% salt next.

I prefer Lean Dough...No Oil...but I do add ~2% Malt Syrup.

I use a Natural Levain, plus IDY Kicker for Oven Spring and do a 72 hr cold rise. Then Let it sit 2hrs at RT before Stretching the Skins.

Looking to get the best extensibility, with minimal shrink back and skickyness.

[AimlessRyan]

This is working real good for me:

100% All Trumps flour
56.25% Water
0.63% ADY
1.34% Salt
1.58% Canola oil

Pics and details at http://www.pizzamaking.com/forum/index.php/topic,20342.msg200617.html#msg200617.

[AimlessRyan]

I use a Natural Levain, plus IDY Kicker for Oven Spring and do a 72 hr cold rise. Then Let it sit 2hrs at RT before Stretching the Skins.

Looking to get the best extensibility, with minimal shrink back and skickyness.

I've used All Trumps for naturally leavened dough, and I didn't care much for the results, particularly when compared to what I get with All Trumps and commercial yeast. With naturally fermented dough, the crust always ended up pale and tough. But the paleness surely also resulted from the absence of top heat in my grill, as well as my lack of expertise in the area of naturally fermented dough.

The formula I listed above is probably a little too stiff for your tastes, but it's right on the edge. Bumping up the hydration a couple percent would probably make a big difference in that department.

I also used to prefer not adding oil to my dough, but I have found that just a little oil makes All Trumps dough a lot better.

[slybarman]

I am enjoying All Trumps as well. It has really helped improve my crust.

I am using 58% hydration, 1.75% oil, and 2% of salt and sugar.

The lower hydration makes the dough much easier to handle. It stretches easily without too much pull back.

After I get better at dough handling, I will probably bring the hydration up to 59-60%.

[Riprazor]

100% All Trumps Bromated Unbleached flour
63% Water
0.5% ADY
0.5% Salt
2% Olive oil

As little kneading as possible to get full flour absorption, oil added at the very end, 24-48 cold ferment, very little pullback and very manageable.

[MOCIGARS]

Ryan,

Your NY style looks exactly like I want mine to be. I am new to this and suck at math so please help me. Can you provide me with measurements and techniques to get what you have. Thanks !
Mo

[Pete-zza]

Ryan,

Your NY style looks exactly like I want mine to be. I am new to this and suck at math so please help me. Can you provide me with measurements and techniques to get what you have. Thanks !
Mo

Mo,

The recipe that Ryan referenced above and also at Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,20342.msg200617.html#msg200617 calls for a dough ball weight of about 16 ounces. If that value is put into the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, along with the baker's percents that Ryan gave, this is what we get:

All Trumps Flour (100%): Water (56.25%): ADY (0.63%): Salt (1.34%): Canola Oil (1.58%): Total (159.8%):

283.85 g  |  10.01 oz | 0.63 lbs 159.67 g  |  5.63 oz | 0.35 lbs 1.79 g | 0.06 oz | 0 lbs | 0.47 tsp | 0.16 tbsp 3.8 g | 0.13 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp 4.48 g | 0.16 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 453.6 g | 16 oz | 1 lbs | TF = N/A

Note: Dough is for a single 16" pizza; no bowl residue compensation

Since the flour and water are given in weights, not volumes, you will want to use a good digital scale to weigh out those ingredients. For the rest of the ingredients, you can safely use the volume measurements.

Peter

[MOCIGARS]

Thanks so much PETER ! I have a digital scale and weigh everything as recommended in my reading getting ready to try my first dough.

I appreciate the conversion!

Mo   

[MOCIGARS]

Peter,

He is using ADY in this ? I user .25 less for IDY correct ?

[Pete-zza]

Peter,

He is using ADY in this ? I user .25 less for IDY correct ?

Mo,

Yes, Ryan uses ADY and, yes, for IDY you would use about 25% less IDY than ADY, by weight. The final dough formulation becomes:

All Trumps Flour (100%): Water (56.25%): IDY (0.473%): Salt (1.34%): Canola Oil (1.58%): Total (159.643%):

284.13 g  |  10.02 oz | 0.63 lbs 159.83 g  |  5.64 oz | 0.35 lbs 1.34 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp 3.81 g | 0.13 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp 4.49 g | 0.16 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 453.6 g | 16 oz | 1 lbs | TF = N/A

You might want to print out this yeast conversion table: http://www.theartisan.net/convert_yeast_two.htm. That table will help keep you in the right direction in converting from one form of yeast to another and it may also give you the exact conversions in many cases.

Peter