Author Topic: Hydration Recommendation for KA Organic High Gluten  (Read 1609 times)

0 Members and 1 Guest are viewing this topic.

Offline KoolDO

  • Registered User
  • Posts: 55
Hydration Recommendation for KA Organic High Gluten
« on: April 26, 2008, 12:22:33 AM »
I got my delivery of KA organic high gluten flour today.  My oven gets to about 640 and I'm using a pizza stone.  Any recommendations on the hydration?  This is my first time using this flour, I usually use the KA all purpose flour.


Thanks,
Joe


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22301
  • Location: Texas
  • Always learning
Re: Hydration Recommendation for KA Organic High Gluten
« Reply #1 on: April 26, 2008, 06:43:43 AM »
Joe,

According to the King Arthur spec sheets at http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/Nutritional%20Analysis.pdf and http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/KAF%20Organic%20Nutritional%20Analysis.pdf, it looks like the KA organic high-gluten and Sir Lancelot flours have similar characteristics. So, I would say that for a NY style dough you should be able to use the same hydration as for the KASL. KA doesn’t give the absorption rates for its flours in its public information (they will tell you if you write or call), but I would say that it is about 63% for the organic high-gluten flour. But anything within the range of 57-65% range should work, depending on the degree of extensibility you are after.

It is interesting that in the description of the KA organic high-gluten flour at “Bottom Line” at http://www.kingarthurflour.com/shop/detail.jsp;jsessionid=5669FF929E6777FDFFE6282AEF9EC066?id=3481, reference is made to the “Lancelot” flour. I assume that that is an error.

In case you are interested, a NY style dough recipe using organic high-gluten flour was used at the 2008 NAPICS event. The recipe was posted by member stymie at http://www.pizzamaking.com/forum/index.php/topic,6184.msg53808/topicseen.html#msg53808.

Peter
 
EDIT (9/26/14): For the Wayback Machine version of the KA nutrition sheets, see http://web.archive.org/web/20061214071035/http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/Nutritional%20Analysis.pdf and http://web.archive.org/web/20061211051235/http://www.kingarthurflour.com/stuff/contentmgr/files/528fa553a218e1e5566108ef6e4c55d9/miscdocs/KAF%20Organic%20Nutritional%20Analysis.pdf

Offline KoolDO

  • Registered User
  • Posts: 55
Re: Hydration Recommendation for KA Organic High Gluten
« Reply #2 on: April 26, 2008, 09:51:17 AM »
Thank you very much Peter your posts are always extremely helpful, I am very appreciative.

I'm looking to shoot for a more NY Elite style dough so I was thinking along the lines of this:
64% hydration
Salt at 1.75%
.17% IDY (ordered the gold SAF yeast from KA)
TF of .075
I plan on doing a 24-48 hr refrigerated rise so I don't plan on adding any sugar.
What do you think of my plan, any critiques or suggestions?
Also, what temp range would you suggest to take the dough of my kitchen aid c hook, around 80 degrees?

Joe
*edited the IDY
« Last Edit: April 26, 2008, 10:36:13 AM by KoolDO »

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22301
  • Location: Texas
  • Always learning
Re: Hydration Recommendation for KA Organic High Gluten
« Reply #3 on: April 26, 2008, 01:54:54 PM »
Joe,

The plan you outlined looks very doable to me. However, I would like to mention that the SAF Gold IDY you will be using is intended to be used in doughs that are high in sugar or acids. So it is likely that the SAF Gold is of a different strain of yeast than the SAF Red. In your case, this shouldn't pose a problem because you will not be using any sugar. The SAF Gold was developed to better resist the effects of high osmotic pressure from using large quantities of sugar. You usually have to get above about 5% sugar, by weight of flour, to have a problem with osmotic pressure.

If you will be using a standard home refrigerator to cold ferment your dough, I would strive for a finished dough temperature of around 75-80 degrees F. This is lower than the usual range of 80-85 degrees F that you may have read about, but that is for a commercial cooler, which runs several degrees cooler than a typical home refrigerator.

Peter

Offline KoolDO

  • Registered User
  • Posts: 55
Re: Hydration Recommendation for KA Organic High Gluten
« Reply #4 on: April 26, 2008, 03:24:32 PM »
Quote
I would like to mention that the SAF Gold IDY you will be using is intended to be used in doughs that are high in sugar or acids. So it is likely that the SAF Gold is of a different strain of yeast than the SAF Red. In your case, this shouldn't pose a problem because you will not be using any sugar. The SAF Gold was developed to better resist the effects of high osmotic pressure from using large quantities of sugar. You usually have to get above about 5% sugar, by weight of flour, to have a problem with osmotic pressure.

Thanks a lot Peter.  I still a little bit left over of the SAF Red, would you recommend that I use that instead of the gold?


-Joe

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22301
  • Location: Texas
  • Always learning
Re: Hydration Recommendation for KA Organic High Gluten
« Reply #5 on: April 26, 2008, 03:57:10 PM »
I still a little bit left over of the SAF Red, would you recommend that I use that instead of the gold?

Joe,

I have never used the SAF Gold but it should still work in your dough formulation. However, since the new organic high-gluten flour is so expensive, you might want to use the SAF Red this time and use the SAF Gold to experiment with other flours until you are comfortable with its use.

Peter