I’m trying to make a döner kebab at home (derived from this video). I want to add the three following ingredients to the bread recipe: vital wheat gluten, diastatic malt powder, and dough conditioner (or enhancer). The pide recipe itself (again based off the video) goes as follows:

200g warm milk

10g instant yeast

535g bread flour (totaled)

4g sugar

245g Water

40g olive oil

8g salt

How much of the additional ingredients will I add?

  • CheradenineEnglish
    8·
    11 months ago

    I would suggest just finding a recipe that already includes those ingredients.

    Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.

    Your liquid (milk) will need to be increased.

    What dough conditioner are you using? There are many.

    What is the end goal here?

    You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.

    • SpiceDealer@lemmy.worldOP
      2·
      11 months ago

      I’ve made a recipe that includes them but for a hoagie (or sub roll). That recipe uses 240g flour, 60g VWG, 8g dough conditioner, and 6g DMP. Doing some math and using baker percentages, it goes as follows: 25% for VWG, 3% for dough conditioner, and 2% for DMP. I probably did something wrong but I could try this formula. Of course, it there’s a better method I’ll consider it first.

        • CheradenineEnglish
          1·
          11 months ago

          Looking at those ingredients I have used them all individually, but never in concert. Seems interesting.

      • CheradenineEnglish
        1·
        11 months ago

        If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.

        You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.

        Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?