My attempted MM’s clone turned out good in some ways, and bad in some ways. The good news was it was it looked like the same color as a real MM’s dough ball, and had about the same color as a MM’s baked pie in the crumb. Picture 362jpg. is the saved crust crumb (that was frozen) from a real MM’s pie compared to my crumb. The dough ball handled well, and could be stretched, twirled and tossed. It could have been tossed for a long while, and I don’t think it would have ever tore even if I had tossed it many more times than I did. That darn Steve wouldn’t stopped taking a video of me, after I had finished tossing the dough.
http://www.youtube.com/watch?v=_rN5-mp-6ig
The bad things about the MM’s attempt with the Homemaid molasses. was the hydration was too low in my opinion, because now the crumb was too tight and bready. I have no idea what MM's is using in their dough besides molasses, but this crust and crumb didn’t have any sweetness, even though I did used 11% Domino Homemaid molasses in the formula. It leads me to believe that MM’s must be using some kind of “unrefined sugar” in their dough. I could be wrong, and maybe they did find a “fancy molasses” that I don’t know about. I would have thought that 11% Homemaid molasses would have given at least a little sweetness in the crust and crumb, but it didn’t.
Norma
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