Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

These are the results of using the Briess sweet sorghum syrup yesterday. The Briess sorghum syrup was upped some and the hydration was lowered some for this week. I used GM Full Strength flour in this experiment instead of Kyrol flour. I really don’t know what the effective hydration was from changing the formulation, but really I don’t think it mattered that much.



The dough felt about the same when I mixed it and also felt the same when I went to open the dough ball. The Briess sorghum syrup must do something to the dough though. With this experiment and the one I did last week, the dough ball, (when opening to a skin) just almost falls open in no time. This one opened so easily that it got to a 20” skin before I knew it. This skin didn’t shrink at all when it was it was shaken on the peel. I thought there might be a loading problem, (because part of the skin was off the wooden peel) but that wasn’t the case. It slid into the oven okay.


This pizza baked a lot different than last week. The rim crust didn’t want to brown much and wasn‘t as moist. The only reason I can think that would happen is that I changed flours, unless there was another reason I don’t understand. The rim crust did get decent oven spring, but not as much as last week. Steve and I preferred the pizza from last week made with the Briess syrup.

Now I am at a point that I don’t know what to change. This dough ball sat at room temperature for about 1 hr. 45 minutes before it was made into a pizza

Norma