How about I take guesses about my dough recipe/mixing/fermenting protocol and flour type and the one that I feel is closest I will send a prize too? I can then reveal all the details about what I do.
Paul,
For fun on this rainy Saturday morning in Texas, I thought that I would take a stab at this. However, I decided to take a different tack. Rather than trying to look into
your mind, and rather than going back and rereading the PM exchanges we have had in the past, I decided instead to try to look into Scott's mind
. On that basis, here are some of the preliminaries:
Flour: I believe that you are using a medium-strength flour or flour blend with a protein content of about 12.5-13%. It would be unbromated (because of UK/EU laws) and preferably malted (or malted separately). Two of the major millers in the UK are Hovis and Allinson. The Hovis brand flours that I believe are available at the foodservice level are shown at
http://www.rankhovis.co.uk/rank-hovis-originals-range/. I did not spend time trying to get the specs on those flours, but I would imagine that the particular brand with about 12.5-13% protein level would be the one I would pick for your case. On the Hovis retail side, the flour that would appear to satisfy the protein level I mentioned would be the Premium White Bread Flour at
http://www.hovisbakery.co.uk/our-range/flour-mixes/premium-white-bread-flour. I could not find a counterpart to that flour at Allinson, but a blend of their Strong White Bread Flour (
http://www.allinsonflour.co.uk/products/strong-white-bread-flour.html) and their Premium White Very Strong Bread Flour (
http://www.allinsonflour.co.uk/products/premium-white-very-strong-bread-flour.html), in the proper proportions, should also be a workable blend with the desired protein content. It may well be that Allinson already offers a flour at the foodservice level that is at the desired protein level but I did not see it at their website. I understand that Hovis now uses grains from the UK only, whereas Allinson will shop the world for the best grains, so that might be a distinction that you take into account in your decision making process. You would want the flour that produces the best results for your operation.
Yeast: I would go with an instant dry yeast (IDY) or an equivalent amount of fresh yeast. For IDY, the Allinson Easy Bake Yeast might be a logical choice (
http://www.allinsonflour.co.uk/products/easy-bake-yeast.html).
Dough Mix: Enough to bring all of the ingredients together with some gluten formation and with a "cottage cheese" appearance but relying mainly on biochemical gluten development.
Fermentation Protocol: Cold fermentation with a duration of about 2 days, possibly 3.
Dough Tempering: About 1 1/2-2 hours (depending on the time of year) at room temperature.
Thickness Factor: About 0.075
For a guess on the dough formulation, I would go with this:
100%, Flour or Flour Blend (with the characteristics as noted above)
62%, Water
0.375%, IDY (or an equivalent amount of fresh yeast)
Salt, 1.75%
Oil, 2% (olive or canola or a blend)
Sugar, 1-2% (particularly if the cold fermentation exceeds about 2 days)Peter
