As you may recall, I have been using a range of 13.4-13.6% as the range of protein values for the flour blend that I believe Papa Johnís has been using. Since I have not discussed how I came up with this range before, this is perhaps as good a place as any to discuss this matter.
If you go to Reply 493 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg260046.html#msg260046
, you will see the most current ingredients list for Papa Johnís dough. You will also see that the first three ingredients are wheat flour (unbleached), malted barley flour, and wheat starch. Wheat starch is a wheat-derived product that is often used for its blending qualities. Also, when used in a baked goods product, it will provide added tenderness to that product. But one of the most important things to know about wheat starch is that it is about 86-88% carbohydrates (see the Nutrition Facts at https://store.nexternal.com/cbfi2000/storefront/wheat-starch-p14.aspx
). What that means is that if a portion of a given fixed sample (e.g., a 100-gram sample) of flour is replaced by wheat starch, that will dilute the protein content of the flour and reduce its protein content. I believe that PJ starts out with a fairly high protein, high-gluten flour and replaces part of it with wheat starch to lower the protein content, and at the same time help with the mixing of the dough and add a bit more tenderness to the finished crust.
From a quantitative standpoint, the amount of wheat starch need not be great. Since federal law (see http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=137.105
) says that if barley malted flour is to be used it cannot exceed 0.75%, and since the wheat starch is listed next to the malted barley flour, that means that the amount of wheat starch will be less than 0.75%. I donít know what specific base flour PJ is using or the amount of malted barley flour it is using but if we assume a base flour with a protein content of around 14%, which is the type of hard wheat flour that ConAgra mills in its Decatur, Alabama mill, malted barley flour at 0.75%, and wheat starch at just below 0.75%, the effect of the wheat starch will be to reduce the protein content of the blend to around 13.4-13.6%. Even if we are off by a fraction of a percent, I do not think the difference will be noticeable in the finished product.
With the above as background, the best flour of the flours you mentioned to use for the PJ clone Cheesesticks is the Power flour. That flour falls within the above protein range and it is unbromated. Unfortunately, you do not have enough of that flour for the dough formulation (reproduced below) that you will be using. I could perhaps come up with a three-flour blend that would use up your remaining Power flour, but I would prefer to avoid the added layer of math complexity to do that, even if it means having to use a bromated flour. All of the other unbromated flours you mentioned (Mondako, KABF, KAAP and Better for Bread) are too low in protein content and would have to be supplemented with vital wheat gluten. I would also like to avoid that approach at this point. Instead, I would rather use the All Trumps flour to raise the protein content of such flours. And, likewise for the bromated Occident flour.
Having played around with the flours that you have or will soon have, and using the Mixed Mass Percentage Calculator at http://tools.foodsim.com/,
here are some possible flour blends:
63.16 grams (2.23 ounces) Mondako (11.9% protein) and 178.95 grams (6.31 ounces) All Trumps (14.2% protein)
58.11 grams (2.05 ounces) KABF (11.7% protein) and 184 grams (6.49 ounces) All Trumps (14.2% protein)
72.63 grams (2.56 ounces) Occident (12.2% protein) and 169.48 grams (5.98 ounces) All Trumps (14.2% protein)
All of the above blends should have a final protein content of 13.6%. Since you have worked extensively with the above flours and know how they behave and perform, I will leave to you to decide which of the blends to use for your next experiment. It is also possible to come up with other blends if you so wish.
Here is the recommended dough formulation:
|Flour Blend* (100%):|
Vegetable (Soybean) Oil (5.55%):
|242.11 g | 8.54 oz | 0.53 lbs|
135.58 g | 4.78 oz | 0.3 lbs
1.09 g | 0.04 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
4.6 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
13.44 g | 0.47 oz | 0.03 lbs | 2.96 tsp | 0.99 tbsp
14.26 g | 0.5 oz | 0.03 lbs | 3.58 tsp | 1.19 tbsp
411.08 g | 14.5 oz | 0.91 lbs | TF = N/A
*The Flour Blend should have a protein content of 13.4-13.6%
Note: The dough ball weight is the same as used for a 12" pizza; the corresponding thickness factor = 0.12821; no bowl residue compensation
For the clone garlic sauce you plan to use, you should use 2 ounces, by weight, on the 12Ē skin, as was discussed earlier in this thread.