Author Topic: New Dough-Barqs Rootbeer (Read 953 times)

sb 44 champs · « **on:** October 21, 2012, 06:06:46 PM »

Wanted to try something different and being Barq's is one of my fav's, figured I would give it a try.
KA Bread Flour 293.61g/10.36oz
Water 61% 179.1g/6.32oz (Barq's 90.1g / water 89g)
IDY .75% 2.2 g/.08oz/.73tsp
Salt 1.75% 5.14g/.18oz/.92tsp
Total 480.06g/16.93oz
TF .11
14" dough ball
Actual ball weight 473g
in fridge at 10:30 sat morning.
removed at 9am sunday.

Dough didn't quite double in size. Very easy to stretch. Slight Barq's taste. Actually pretty happy with it.
Just topped with sauce, ham, cheese.

525* over pre-heated for 45 minutes. Lodge cast iron pizza pan on very top rack. Since I don't have a peel, I used parchment paper and semolina to prevent sticking. Assembled the pizza but could not get it to slide off the parchment. So placed the pizza/parchment on the lodge for a couple of minutes then slid out the parchment.
Broiler was turned on the low setting.
No rise to the rim. Matter of fact, I have not yet made a dough that actually rose any. Maybe I'm making them too thin? Not enough yeast? Just don't know.
Any advice is appreciated.

Chicago Bob · « **Reply #1 on:** October 21, 2012, 10:36:49 PM »

Nice work sb. You will get your "rim" to where you want it once you learn to "open" your dough ball with the proper technique. You are pressing the skin out too evenly....need to have a reserve amount out there on the edge. Just do a Utube search for "stretching a NY dough"....

sb 44 champs · « **Reply #2 on:** October 22, 2012, 08:54:10 AM »

One thing I would like to mention is this dough had zero re-coil (I guess that's the correct word). The dough was very easy to stretch vs the other dough's I've made.

Is there a reason for this? Most of the dough's I've made were very difficult to stretch.

One thing I noticed from reading other posts is it appears others are allowing the dough to rise after mixing and before placing in the fridge. I've been placing my dough in the fridge after mixing. Is there advantages/disadvantages to this?

I've also been using KABF for my dough's and have not been very satisfied. I think part of the problem is I'm flattening the dough too much and not making a rim, as Chicago Bob noted. If I switch to KAAP flour, will there be any noticable difference in the dough? What if I sub a 1/4-1/2c of whole wheat flour. Will this make any noticable difference?

What I am trying to achieve is a crispy under crust with a chewy rim. In order to achieve this, do I need to change the amount of yeast I use, the type of yeast, add/eliminate oil, change the hydration? Typically I use a hydration of 61-63%. I've been using IDY in my recipes but also have ADY.

Jet_deck · « **Reply #3 on:** November 02, 2012, 12:57:53 AM »

I think it looks very good. Would you consider something like this?

sb 44 champs · « **Reply #4 on:** November 02, 2012, 06:04:34 AM »

Yep. Most of my family prefer no rim but the last pizza I made had a rim and they ate it. So unless I make thin crust pizza's, they will have a rim.
My pizza making skills are still a work in progress.

The Dough Doctor · « **Reply #5 on:** November 02, 2012, 08:13:50 AM »

I have heard a lot about using soda (root beer, 7-Up, and gingerale) are mentioned quite frequently, but I have not done a lot of work along those lines. It would be interesting to see the differences between regular (sweetened with real sugar) and diet versions of the same sodas. Sweetness might change as the artificial sweeteners used in the diet versions are typically not heat stable, but the flavor should remain. Hummm, an interesting project.
Tom Lehmann/The Dough Doctor

sb 44 champs · « **Reply #6 on:** November 02, 2012, 08:24:13 AM »

I like the flavor profile beer gives to pizza dough so I wanted to give soda a try. Barqs has a distinct flavor profile unlike any other root beer product. I liked the flavor it provided but would probably increase the soda amount and reduce the water.

Mr Lehmann, it would be great for you to play around with soda's in pizza dough. Your knowledge is off the charts.
Eddie

Jet_deck · « **Reply #7 on:** November 02, 2012, 09:28:23 AM »

Quote from: sb 44 champs on November 02, 2012, 06:04:34 AM

My pizza making skills are still a work in progress.

Yep. Mine, too.

The Dough Doctor · « **Reply #8 on:** November 02, 2012, 09:36:55 AM »

I'll do some experimenting along these lines on my next foray out into the pizza lab. I'm also wanting to look into using unflavored Greek yogurt as a possible sauce replacement for a white pizza. When I get some news I'll report back on our findings.
In the mean time, if anyone else has done any of this, or wants to do their own research, please feel free to post your findings/results.
Tom Lehmann/The Dough Doctor

sb 44 champs · « **Reply #9 on:** November 02, 2012, 09:59:41 AM »

Looking forward to your findings.

Next weekend I will try dr pepper in place of some of the liquid. Might up the dr pepper to 75%. Also want to saute onions in whatever soda I plan on using.

toyman · « **Reply #10 on:** November 02, 2012, 10:37:45 AM »

Quote from: sb 44 champs on November 02, 2012, 09:59:41 AM

Looking forward to your findings.

Next weekend I will try dr pepper in place of some of the liquid. Might up the dr pepper to 75%. Also want to saute onions in whatever soda I plan on using.

I was thinking the same thing with Dr. Pepper. May have to give it a try this weekend.

The Dough Doctor · « **Reply #11 on:** November 02, 2012, 12:07:11 PM »

Dr. Pepper, interesting....since it is based on plum juice it might add a pleasant fruity flavor note to the dough.
Tom Lehmann/The Dough Doctor

pythonic · « **Reply #12 on:** November 02, 2012, 06:00:35 PM »

Mountain Dew or grape crush would be wild too.

pizzaneer · « **Reply #13 on:** November 02, 2012, 06:46:03 PM »

A&W Cream Soda. For a white pizza featuring Greek yogurt, garlic, shallots & chopped chives.

sb 44 champs · « **Reply #14 on:** November 02, 2012, 08:57:56 PM »

Mountain Dew-that's interesting.
Cream Soda- that sounds good. Not sure about the plain yogurt, although would definitely give it a try.
So many variations that I would like to try. Guess I'll have to start jogging again to keep the weight down with all this pizza making.

Tscarborough · « **Reply #15 on:** November 04, 2012, 10:11:13 PM »

Barq's ain't rootbeer.

Chicago Bob · « **Reply #16 on:** November 04, 2012, 10:33:24 PM »

Quote from: sb 44 champs on November 02, 2012, 08:24:13 AM

Barqs has a distinct flavor profile unlike any other root beer product.

pizzaneer · « **Reply #17 on:** November 05, 2012, 07:52:00 AM »

Scratch Greek yogurt for the cream soda pie. Too chalky. Sour cream or a nice alfredo.

Barq's info: http://en.wikipedia.org/wiki/Barq's

I guess it's intended to taste a little different, somewhere between A&W and birch beer.

Tscarborough · « **Reply #18 on:** November 05, 2012, 08:14:31 AM »

All I know is I grew up drinking it and it never said "rootbeer" until it was sold.

sb 44 champs · « **Reply #19 on:** November 05, 2012, 09:35:26 AM »

Regardless, I like the taste and flavor profile of Barqs so that's why I used it. it has bite!
Not a fan of the creamy rootbeer brands, like A & W. I suppose some like the creamy variety.