|King Arthur All-Purpose Flour (100%):|
Corn Oil (11.5692%):
|466.75 g | 16.46 oz | 1.03 lbs|
288.82 g | 10.19 oz | 0.64 lbs
11.34 g | 0.4 oz | 0.02 lbs | 3 tsp | 1 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
54 g | 1.9 oz | 0.12 lbs | 12 tsp | 4 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
23.97 g | 0.85 oz | 0.05 lbs | 6 tsp | 2 tbsp
854.45 g | 30.14 oz | 1.88 lbs | TF = N/A
Note: Olive oil use in the pan
Baked at 550 for 13 minutes directly on oven rack and it overcooked a little on the bottom because of high temp and low smoke point of olive oil. There was a small gum line as well from the shorter bake. The crust came out very biscuity (not sure if this comes from high temp, fast fermentation or shortening). The dough lacked those deep beer flavors you get from longer fermentation times but there was a different flavor profile I liked from using less oil.
The dough tasted like UNOs bar and grill to me. It was too airy and light to pose as Malnatis or the original UNOs nor did the flavor profile match. I crimped the edges thin but they still ballooned up.
Even though this crust tasted different than my go to recipe I liked it. Different is good. I often get sick of the same over and over. I'd like to hear other people thoughts on this dough after they attempt it.