Very interesting.. mind sharing your full detroit formulation? I'm completely new to using the DM ingredient... does it require some type of sugar?
I use some type of sugar, but not sure if it needs. I kind of scored big the first try and not adjusted much. A bit less water down to 72% might have been about the extent of changes.
I found my last formula, complete with a brief note to myself about the Durum Flour amount. I can't believe it's been since September 30th since mixing a batch.
The formula and protocol. (note higher water than posted below)http://www.pizzamaking.com/forum/index.php?topic=38045.msg392016#msg392016
Flour (100%): 292g (291.68 g for 1)
150g - Full Strength(FS)
100g "00" (Either Caputo Pizzeria or the Baker's Flour in the red bag)
*25g Durum (Double next time?)
**17g "Dough Improver"
Water (72%): 210
IDY (.65%): 1.9 g
Salt (1.75%): 5.1g
***Honey (1%): 2.92 g
Diastatic Malt Powder (1%): 2.92 g
Total (179.4%): 525 g
*The Durum flour I use is the one from King Arthur. it's NOT the Durum/Semolina that's in the Whole Foods' bulk bins. I'd take a picture, but I just discovered I am out.
**The Dough improver does a little bit on flavor, but is not required. I'm not sure if I will re-order when I run out.
*** I do not like standard clover honey from the grocery store due to after-taste. Replace with another type of sugar.
IIRC, the total time in bulk ferment and pan rising is about 2-3 hours. I think I remember getting a little nervous last time because it ran ahead of schedule.