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Author Topic: How to add butter to your dough ?  (Read 674 times)

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Offline schibetta

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How to add butter to your dough ?
« on: March 20, 2021, 09:23:33 AM »
Hi,

What is the process for adding butter to your dough ?

Should you melt it and adding it with the other ingredients ? (so that it's liquid like oil)

Should the butter be at lukewarm temperature before adding it ?


I want to try butter and see how it can change the dough, see if it's different than olive oil


thanks

Offline Pete-zza

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Re: How to add butter to your dough ?
« Reply #1 on: March 20, 2021, 09:42:08 AM »
Hi,

What is the process for adding butter to your dough ?

Should you melt it and adding it with the other ingredients ? (so that it's liquid like oil)

Should the butter be at lukewarm temperature before adding it ?


I want to try butter and see how it can change the dough, see if it's different than olive oil


thanks
schibetta,

The answer may depend on the type of pizza you want to make but maybe this article by the late Tom Lehmann will help:

https://pizzatoday.com/oils-affect-dough/

Peter

Offline schibetta

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Re: How to add butter to your dough ?
« Reply #2 on: March 20, 2021, 10:26:26 AM »
schibetta,

The answer may depend on the type of pizza you want to make but maybe this article by the late Tom Lehmann will help:

https://pizzatoday.com/oils-affect-dough/

Peter

I've just read the article and it says " but if replacing oil with butter or margarine, one would need to use 20 percent (1/5) more butter/margarine than oil to retain the same overall fat content. "

I'm using 20mL oil generally for my dough (4% of the flour weight), does that mean I should use 24g butter to keep the same fat content ?

Offline 02ebz06

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Re: How to add butter to your dough ?
« Reply #3 on: March 20, 2021, 10:50:30 AM »
I've just read the article and it says " but if replacing oil with butter or margarine, one would need to use 20 percent (1/5) more butter/margarine than oil to retain the same overall fat content. "

I'm using 20mL oil generally for my dough (4% of the flour weight), does that mean I should use 24g butter to keep the same fat content ?

I may be wrong, but I think you would have to see how many grams your oil weighs, and increase that amount by 20% for the butter.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline TheSicialianSq

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Re: How to add butter to your dough ?
« Reply #4 on: March 20, 2021, 11:00:57 AM »
I am not sure if you are familiar with anthony falco but in his instagram highlights he has something called buttercrust where he shows how he introduced it into his dough.

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Offline Pete-zza

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Re: How to add butter to your dough ?
« Reply #5 on: March 20, 2021, 12:45:23 PM »
I've just read the article and it says " but if replacing oil with butter or margarine, one would need to use 20 percent (1/5) more butter/margarine than oil to retain the same overall fat content. "

I'm using 20mL oil generally for my dough (4% of the flour weight), does that mean I should use 24g butter to keep the same fat content ?
schibetta,

What Bruce said is essentially true. However, to be more precise, and as noted in the post cited below, unsalted butter has 17.9% water and salted butter has 15.7% water:

Reply 6 at https://www.pizzamaking.com/forum/index.php?topic=5025.msg42589#msg42589

I am assuming that you will be using unsalted butter. So, once you subtract the amount of water from the butter, the rest is the fats plus small amounts (at least by weight) of vitamins and minerals (see https://nutritiondata.self.com/facts/dairy-and-egg-products/133/2). You will be safe if you increase the amount of butter by about 17.9% (I suspect that Tom simply rounded the number to 20%).

Technically, you should also subtract the amount of water that is in the butter from the hydration value of your dough formulation. However, that amount is bound to be small enough to just ignore it.

If you would like to know more about butter, including pros and cons, see this article:

https://www.healthline.com/nutrition/foods/butter#vitamins-and-minerals

Peter

Offline schibetta

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Re: How to add butter to your dough ?
« Reply #6 on: March 20, 2021, 01:04:10 PM »
schibetta,

What Bruce said is essentially true. However, to be more precise, and as noted in the post cited below, unsalted butter has 17.9% water and salted butter has 15.7% water:

Reply 6 at https://www.pizzamaking.com/forum/index.php?topic=5025.msg42589#msg42589

I am assuming that you will be using unsalted butter. So, once you subtract the amount of water from the butter, the rest is the fats plus small amounts (at least by weight) of vitamins and minerals (see https://nutritiondata.self.com/facts/dairy-and-egg-products/133/2). You will be safe if you increase the amount of butter by about 17.9% (I suspect that Tom simply rounded the number to 20%).

Technically, you should also subtract the amount of water that is in the butter from the hydration value of your dough formulation. However, that amount is bound to be small enough to just ignore it.

If you would like to know more about butter, including pros and cons, see this article:

https://www.healthline.com/nutrition/foods/butter#vitamins-and-minerals

Peter

thanks fore the clarification

I understand the amount I should use to replace the oil.

I'm not sure in which form I have to incorporate the butter?

If I melt it it will be easy I guess to incorporate it before mixing with my stand mixer.

If I use a room temperature butter (not melted) , I don't know if it will be well incorporated with the rest of the ingredients..

Offline Pete-zza

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Re: How to add butter to your dough ?
« Reply #7 on: March 20, 2021, 01:22:59 PM »
schibetta,

Here are a couple of posts by Tom that address your concerns:

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=64591.msg634499;topicseen#msg634499, and

Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=59343.msg595827;topicseen#msg595827

As you can see, there are many possible options. However, for a small amount of butter as a substitute for oil, as in your case, I personally would either melt the butter and add it to the mixer bowl or simply bring it to room temperature and add it to the mixer bowl. For large amounts of butter, to be on the safe side, I personally would melt the butter and use the late addition method to incorporate the melted butter into the dough.

Peter

Offline schibetta

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Re: How to add butter to your dough ?
« Reply #8 on: March 20, 2021, 04:42:53 PM »
schibetta,

Here are a couple of posts by Tom that address your concerns:

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=64591.msg634499;topicseen#msg634499, and

Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=59343.msg595827;topicseen#msg595827

As you can see, there are many possible options. However, for a small amount of butter as a substitute for oil, as in your case, I personally would either melt the butter and add it to the mixer bowl or simply bring it to room temperature and add it to the mixer bowl. For large amounts of butter, to be on the safe side, I personally would melt the butter and use the late addition method to incorporate the melted butter into the dough.

Peter

thanks for your research, it does help me for my experimentations.

I will try butter soon with that knowledge

Offline QwertyJuan

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Re: How to add butter to your dough ?
« Reply #9 on: March 20, 2021, 09:46:21 PM »
For solid fats, such as lard, butter and shortening, Tom said that you didn't need to use the delayed oil addition method and could add the solid fat at the very begining of the mixing. I remember asking him this WAY back when I was making homemade bread.

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Offline Pete-zza

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Re: How to add butter to your dough ?
« Reply #10 on: March 20, 2021, 10:43:15 PM »
For solid fats, such as lard, butter and shortening, Tom said that you didn't need to use the delayed oil addition method and could add the solid fat at the very beginning of the mixing. I remember asking him this WAY back when I was making homemade bread.
QJ,

Is this the thread you had in mind?:

https://www.pizzamaking.com/forum/index.php?topic=53367.msg536359#msg536359

In Reply 1 in the above thread, Tom recommended using half of the butter up front and the other half after initial mixing. He didn't say how the butter should be used (cold, melted or at room temperature) but his usual advice was to use it softened or at room temperature (e.g., Reply 10 at https://www.pizzamaking.com/forum/index.php?topic=59343.msg595827;topicseen#msg595827).

Peter

Offline QwertyJuan

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Re: How to add butter to your dough ?
« Reply #11 on: March 21, 2021, 10:50:34 PM »
Yes, that is the thread I was referencing. But Tom didn't seem to explain it there. There was another thread where I distinctly remember him saying that a solid fat could be added at the begining of the mixing process unless it was a high amount of fat being used. Someone asked him to define solid fat and he said basically a fat where the flour doesn't absorb into the fat. So basically you sprinke flour onto a stick of butter and it just lays there, not being absorbed. Solid. If you melted it, then the flour would absorb, so then it would need to be added as oil would. I am NOT good at finding these threads though?  :(

Offline Jackitup

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Re: How to add butter to your dough ?
« Reply #12 on: March 22, 2021, 12:43:54 AM »
Wouldn't ghee or clarified butter be easier and added as an equal substitute for oil?
Jon

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Offline texmex

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Re: How to add butter to your dough ?
« Reply #13 on: March 22, 2021, 06:21:19 AM »
Yes, that is the thread I was referencing. But Tom didn't seem to explain it there. There was another thread where I distinctly remember him saying that a solid fat could be added at the begining of the mixing process unless it was a high amount of fat being used. Someone asked him to define solid fat and he said basically a fat where the flour doesn't absorb into the fat. So basically you sprinke flour onto a stick of butter and it just lays there, not being absorbed. Solid. If you melted it, then the flour would absorb, so then it would need to be added as oil would. I am NOT good at finding these threads though?  :(


Here ya go:
https://www.pizzamaking.com/forum/index.php?topic=51562.msg518944#msg518944
Reesa

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