Author Topic: 62% hydration with a tsp of sugar  (Read 1091 times)

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Offline Grilling24x7

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62% hydration with a tsp of sugar
« on: October 24, 2009, 10:49:13 AM »
I decided to be "crazy" and add 1 tsp of sugar to the 62% hydration Lehmann recipe that I normally follow.  I wanted to do this just to see if adding merely 1 tsp would do anything to the crust.

Flour (100%):    348.49 g  |  12.29 oz | 0.77 lbs
Water (62%):    216.07 g  |  7.62 oz | 0.48 lbs
IDY (0.45%):    1.57 g | 0.06 oz | 0 lbs | 0.52 tsp | 0.17 tbsp
Salt (1.75%):    6.1 g | 0.22 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Oil (1%):    3.48 g | 0.12 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
Total (165.2%):   575.71 g | 20.31 oz | 1.27 lbs | TF = 0.101
+ 1tsp of sugar [ sorry too lazy to redo the calculation incorporating the sugar!]

I used king author bread flour, a 50/50 mix of sorrento whole mozz cheese and food lion generic store mozz cheese.  I added Boars Head pepperonis as well as Canadian bacon.  It was really nice.  I baked at 550 for 5 min and then put the broiler on for about 5 min on my stone.

Now 1 tsp of sugar probably was barely noticeable and this could totally be in my head, but I thought the crust had a bit more crunch to it.  The overall color didn't appear too dark but I noticed that the bottom of the slice reminded me slightly of the papa johns/lehmann hybrid that I tried last week on my pizza stone.

Overall it was great and I'll try it again!

I'm most happy with my ability to get the pizza larger.  This is a 15 inch pie recipe (i believe) and finally I can get the dough to the exact size of my stone!  This is great news which means BIGGER pizzas!!

John
« Last Edit: October 24, 2009, 11:10:43 AM by Grilling24x7 »