This is a 62% Neapolitan dough. I’m in the middle of cold proofing a NY style dough that has 2% barley malt syrup but haven’t cooked one before so looking for your thoughts. I’d looking for a crust with excellent complex flavor, nice chew (not cracker crisp) and a nice structure.
Questions for NY Style:
What do you think of using barley malt syrup?
Do you prefer white sugar instead? Or a blend?
Is there an ideal time and temperature for New York cold proofing?
by Chivalrousllama
2 Comments
I do a 72 hour cold ferment for my NYish dough. I’ve never used barley malt syrup, but I use diastatic barley malt powder. I use .4%. It makes for a really good airy and crispy crust, and adds to the browning.
https://preview.redd.it/598xuasipakg1.jpeg?width=2268&format=pjpg&auto=webp&s=93c575f774c2e5d6be63ee6b45bf643e79913041
Cooked in my GOZNEY ArcXL
I do Diatastic Malt powder and white sugar and i get great results.