Acidulicious (Buttermilk Pizza Dough)

Started by FoodSim, April 16, 2022, 11:50:41 PM

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FoodSim

Acidulicious (Buttermilk Pizza Dough)

Introduction

I like sourdough, though I'm not always a fan of a sour flavor in my pizza crust. A few times I have used biochemical shortcuts to achieve a sourdough flavor, and those were okay. I have also used dairy in pizza dough to great effect, with malted milk powder having the most favorable results.

Getting back to implementing shortcuts and tailoring flavors, this dough formula offers a hint of sour and and tincture of butter, like spreading honey butter on a tame sourdough roll. The flavors are subtle, but contribute significantly to one of my favorite crusts to date.

Dough

The flour weight was 265 g to make 435.4 g of dough (after residue) for a 14" pizza, giving it a thickness of 2.828 g/in^2 or 0.100 oz/in^2.

1.000000 bread flour, 12.7% protein
0.630000 water
0.011000 buttermilk, powdered
0.012864 honey, raw
0.020127 salt, kosher
0.016350 oil, rice bran
0.002833 ADY

Since rice bran oil isn't the easiest oil to obtain, soybean (vegetable) oil would be a suitable alternative.

The dough was bulk fermented at 86°F for 90 minutes, balled, fermented at 77°F for 60 minutes, sheeted, and proofed at 77°F for 30 minutes. Most people will want to adjust the amount of yeast to conform to their preferred fermentation schedule and available temperatures.

Pan

The pan is irrelevant. I just thought I would mention that. Actually, I mention it because the pan ("screen") I used was brand new, and produced a result that does not reflect on the quality of the dough itself. I will post images of future bakes with other pans, and possibly with this pan again after it is more seasoned. If you want to know more about it, I discussed its acquisition in the following topic, and that's where I will post what happened with this bake.

https://www.pizzamaking.com/forum/index.php?topic=73092.0

Conclusion

As previously indicated, this dough is one of my favorites, and will be a regular in my rotation among only three. It will see the most action in American style pizzas where I will use a dough skin thickness of 3.146 g/in^2 or 0.111 oz/in^2.

Edit: Added image of dough proofed on the pan.
The yeast flies south in November.

FoodSim

#1
Soybean Oil Version

As I mentioned in the initial post, soybean oil is a suitable alternative to rice bran oil, at least for the purposes of making this dough, and the substitution was 1:1.

The proof time was reduced to zero because I baked the pizza immediately after placing the skin on an American Metalcraft 18914SPHC Super Perforated Pizza Disk and topping it. With both the previous screen and this disk, the pizzas were baked at 550°F for 7 minutes.
The yeast flies south in November.

FoodSim

Detroit Style

The weight of the dough for this 10"×10" pizza was 346.4 g, giving it a skin thickness of 3.464 g/in^2 or 0.122 oz/in^2. The fermentation schedule was the same. It was baked at 550°F for 7 minutes.
The yeast flies south in November.

TXCraig1

Nice crust on that DS.

Did you use powdered buttermilk to avoid waste of a partially used container of liquid or for another reason?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

FoodSim

Quote from: TXCraig1 on April 30, 2022, 09:37:51 AM
Nice crust on that DS.

Thank you. I usually proof a Detroit Style for at least an hour, up to three hours, but in this case I kept the same time as the others for comparison. When I get around to posting on the Detroit board, it will be with the usual proof times.

Quote from: TXCraig1 on April 30, 2022, 09:37:51 AM
Did you use powdered buttermilk to avoid waste of a partially used container of liquid or for another reason?

In ascending order of importance, these are the reasons for using buttermilk powder.

Storage
I can store powder for much longer and in a smaller, more convenient space.

Cost
I can either buy powder that makes 1.25 gallons of buttermilk, or buy 0.5 gallons of liquid buttermilk, for around $4.40 each.

Moisture
I can better control the moisture and know what I'm getting in the measurement. Buttermilk powder is usually around 3.5% moisture. Low-fat buttermilk (liquid) has a moisture range of 87.7%-90.1%.

For the Detroit, that translates to 0.08 g of moisture in the powder form. Since I'm adding it to the dough for its dairy solids and lactic acid, and not its water content, trying to determine the equivalent in liquid form would be impossible without a margin greater than 0.08 g.

Finally, with regard to moisture, I might want to use other liquids in future variations. Having more control over the water offers the possibility of substituting more of the water.

You may remember dough formulas from my past where I would use powdered forms of syrups. Same reasons.
The yeast flies south in November.

A D V E R T I S E M E N T


FoodSim

High-Gluten Version

The following changes were made to the formula in the initial post:

1.000000 high-gluten flour blend (14.11%)
--------------- 259 g bread flour (12.7%)
--------------- 006 g VWG (75%)
0.640000 water

The bake time was 7.5 minutes. The combination of an extra 30 seconds and higher protein caused more complete browning.

I used the same American Metalcraft screen as in the initial post. This time I thoroughly oiled it before placing the dough on it. There were no issues with sticking, in fact, when I lifted the pizza up by the edge after 6 minutes to check the browning, the entire pizza slid forward and caused some toppings to skid.

It was as chewy as one would expect from 14.11% protein flour. The buttermilk flavor was still very good, though the extra protein and browning added a subtle bitter note. I'm sure I will revisit this formula with this pan and bake it in less time.
The yeast flies south in November.

FoodSim

High Gluten Deep Pan Version

This pizza was made with the same dough formula and bake time as posted above. The only difference was the 14"×1.5" Chicago Metallic pan.
The yeast flies south in November.

TXCraig1

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

FoodSim

Quote from: TXCraig1 on May 26, 2022, 10:46:23 AM
Pretty crumb.

Thank you.

Despite the Chicago Metallic pan having 2.33 times more mass, with the same gauge and diameter, than the American Metalcraft screen, the difference in coating, and presumably thermal conductivity, pushes the transfer of heat from oven to pie in astonishing time for the Chicago veteran. I'm going to back off on the bake time for it as well next time.
The yeast flies south in November.

A D V E R T I S E M E N T