I'm planning to add detroit to my food truck menu in the next couple of months. I've been playing around with recipes for about a year. Trying to adapt to the moving around nature of a mobile business. The recipe I tried today was 65% hydration
KABF 330 g
water 215
salt 9
yeast 4
oil 12.
Yielding a 570g ball for each 10 x 14 pan. Mixed, let rest for 30 minutes, hand knead a few mins, ball and bagged it. Let it go for 24 hrs in the fridge. Pulled out, placed in oiled pan, stretched to corners. Tempered 1 hr at 110f. Topped with 1.3 lbs supremo mozz, 1/3 lb james farm white ched. Baked 550f for 13 min.
I've never tried tempering this dough. I got the idea by reading one of Norma's experiments. I usually do same day dough for this with 8 hrs or so room temp rising. On those bakes, the crust structure felt stronger in a good way. Does tempering create weaker crust?
In this case, the mozz was wetter than what I typically use. Got a gum line where chz meets bread. Couldn't tell for sure if it was all the mozz fault or if the weaker crumb was also a factor?
The shear amount of cheese was just over the line for me, will reduce mozz next time. The cheddar variety was a little saltier than I prefer, might blend with monterray jack next time. I special ordered wisconsin brick once but tbh it didn't knock my socks off.
Sauc was pretty good. Firs time trying 6 - 1 which I heard about here. I preferred the Angela Mia I used lsat time. Those were sweeter, a bit less tangy than the 6 - 1. I know it's from a mega agra congolomerate, but I like them for some reason.
Overall I liked it. My major issue was the weakness of the crumb even though the bottom and crust were nice and crispy, the interior crumb was almost weak like wonder bread. The amount of cheese was overwhelming. A few tweaks there and I think I'd be happy.
