Thanks, Peter. Here's my recipe:
100% KA Bread Flour (906g)
2.5% Hodgson Mills VWG (22.65g)
63% Water (571g)
.25% IDY (2.27g)
1.75% salt (15.87g)
1% oil (9.07g)
The percentage of VWG was calculated in a different thread (I think)...although at this point I'm not 100% sure.
There better be a next time! We didn't spend thousands of dollars to build a WFO for me to buy pre-made pizza dough.
Thanks so much.
There are a couple of ways to handle this: The way that I would do it, and the way that you did it. I will start with the way I would do it.
Let us assume that the original recipe calls for 906g of KABF and you want to use a blend of the KABF and the Hodgson Mill VWG so that the protein content of the blend (906g) is 14%. which is roughly the protein content of the blend you used. Using the Mixed Mass Conversion Calculator at http://foodsim.unclesalmon.com/
with the two ingredients selected in the two pull-down menus (A and B) and using 906 in the Mass box and 14 in the % box, the 906g becomes 884.15g KABF and 21.85g Hodgson Mill VWG. The sum of these two numbers is 906g. Now, using the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
with a Dough Weight of 1503.96g, we end up with the following dough formulation:
|KABF/VWG Flour Blend* (100%):|
Olive Oil (1%):
|906 g | 31.96 oz | 2 lbs|
570.78 g | 20.13 oz | 1.26 lbs
2.27 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
15.86 g | 0.56 oz | 0.03 lbs | 2.84 tsp | 0.95 tbsp
9.06 g | 0.32 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
1503.96 g | 53.05 oz | 3.32 lbs | TF = N/A
*The KABF/VWG Flour Blend comprises 884.15g of KABF and 21.85g of Hodgson Mill VWG, for a total of 906g
Note: No bowl residue compensation
Using your method, where you just added VWG (22.65g) to the original amount of KABF (906g), it becomes necessary to increase the rest of the ingredients in relation to the total of the two ingredients, that is, 928.65g. Using the expanded dough calculating tool again, and doing a bunch of calculations and tweaking the baker's percents, we get the following dough formulation:
Olive Oil (1.026%):
Hodgson Mill Vital Wheat Gluten (2.5%):
|906 g | 31.96 oz | 2 lbs|
585.04 g | 20.64 oz | 1.29 lbs
2.32 g | 0.08 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
16.25 g | 0.57 oz | 0.04 lbs | 2.91 tsp | 0.97 tbsp
9.3 g | 0.33 oz | 0.02 lbs | 2.07 tsp | 0.69 tbsp
22.65 g | 0.8 oz | 0.05 lbs | 7.56 tsp | 2.52 tbsp
1541.56 g | 54.38 oz | 3.4 lbs | TF = N/A
Note: No bowl residue compensation; the volume measurements for the VWG were adjusted to relate to the Hodgson Mill brand of VWG
As you can see, the math gets quite tricky, and it took me a long time to tweak all of the percents as you can see from all of the decimal places I had to use. You will also note that the amount of dough the way you did it is more than the way I did it. That means that when you make the dough, you should scale it to the dough ball weight you want to use. You will also see that my suggestion to increase the hydration by about 1.5-2% was pretty close. Note also the increases in the amounts of IDY, salt and oil.
I think you can now see why using the method I used and using the Mixed Mass Conversion Calculator is a far easier and more accurate way of doing things. The same methodology can, and ideally should, be used with other flour blends.