Copycat

Ingredients #

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	60.00	0.00
Oil	4.00	0.00
Wheat Gluten 70-80%	3.10	0.00
Salt	2.30	0.00
Instant Yeast	2.00	0.00
Sugar	1.00	0.00
Total	172.40	0.00

Process #

Notes #

155 g dough / loaf.

Ingredients #

Ingredient	Baker's %	Weight (g)
Bread Flour	100.00	0.00
Water	55.00	0.00
Sugar	11.00	0.00
Instant Yeast	2.00	0.00
Salt	2.00	0.00
Total	170.00	0.00

Process #

Combine all and mix to full gluten development.
Press dough into 13 in x 9 in x 2 in pan.
Turn out onto parchment, covered.
Proof 30 min at 70 °F.
Cut into 16 strips, each 9 in long (achieved by halving 4 times).
Submerge dough strips in alkaline bath for about 10 s.
Drain on wire mesh for about 10 s.
Transfer dough strip to parchment-lined sheet pan (handling should naturally elongate dough to fit a half size sheet pan lengthwise).
Apply salt.
Cut into 1 in pieces.
Bake 8 min at 500 °F.
Separate nuggets.
Combine nuggets and melted butter in bowl, toss until coated.

Notes #

To make cinnamon sugar nuggets, toss with cinnamon sugar.

Alkaline Bath. #

Baking Soda / Sodium bicarbonate

Ingredients #

Mayonnaise g

Ingredient	Baker's %	Weight (g)
Mayonnaise	100.00	0.00
Heavy Cream	57.00	0.00
Butter Flavored Shortening	25.00	0.00
Ketchup	11.00	0.00
Sugar	9.00	0.00
Salt	1.00	0.00
Paprika	0.66	0.00
Garlic Powder	0.50	0.00
Black Pepper, Ground	0.33	0.00
Total	204.49	0.00

Process #

Combine mayonnaise, whipping cream, ketchup.
Combine spices.
Melt shortening in bowl.
Add all to shortening bowl.
Whisk until smooth.
Refridgerate overnight.

Notes #

Ingredients #

Process #

Combine all with whisk.

Notes #

Ingredients #

Ingredient	Baker's %	Weight (g)
Ranch	100.00	0.00
Guacamole	50.00	0.00
Lime Juice	6.70	0.00
Total	156.70	0.00

Process #

Blend.

Notes #

1 qt ranch.
2 cup guacamole.
1/4 cup. lime juice.

Ingredients #

Butter Flavored Shortening g

Ingredient	Baker's %	Weight (g)
Butter Flavored Shortening	100.00	0.00
Butter Flavored Oil	8.00	0.00
Parmesan Cheese	5.60	0.00
Garlic, Dehydrated	5.60	0.00
Salt	4.65	0.00
Lecithin	1.20	0.00
Parsley	0.60	0.00
Msg	0.04	0.00
Citric Acid	0.02	0.00
Total	125.71	0.00

Process #

Combine and blend all except parsley.
Add parsley.

Notes #

The combination of solid fat (shortening) and liquid fat (oil) is done to match the consistency of Phase Original Liquid Butter Alternative. One may notice that, after a time, the liquid garlic oil cools and transitions to a semisolid on the pizza box, leaving behind a kind of grainy goop.