add 100g milk powder, no airy crust

[air540g]

project 1: flour 1000g water 620g oil 35g yeast…salt…sugar…

project 2: project 1+ 100g milk powder

project1 dough can get an airy crust, but the project2 dough can’t .

why?

the doughs with 24hour coldrise,even with 48 hours coldrise. They get the same results.

240.c home oven for 13-15 minutes.

project1 dough
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=28968.0;attach=145115;image

project2 dough
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=28968.0;attach=145116;image

 

[Tom_Lehmann]

Air;
I think I can answer your question. When you added the 100-grams of milk powder did you also increase the dough absorption to compensate for the added absorption of the milk powder? Milk powder/dry milk has an absorption factor of about 1.1 or put another way, 100-grams of dry milk will require that the dough absorption be increased 1.1 times the weight of the dry milk. So in this case you should have added an additional 110-grams/ml of water to the dough. If you do that, I think you will correct the problem you are seeing.
Tom Lehmann/The Dough Doctor