Learning Knowledge to Make Pizza: Bread out of Preferment Lehmann dough January 25, 2011

Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Monday, January 31, 2011

Bread out of Preferment Lehmann dough January 25, 2011

There was one dough ball that was left out too long near the end of today. It had been a frozen dough ball from two weeks ago and when I went to open the dough ball it wanted to tear. I was just ready to throw the dough ball away, and had just pushed it into a ball. I almost threw it in the trash can. I then decided to experiment with it. I just formed it into a dough ball. From reballing it was very tight. The dough ball was made into bread right away. Steve and I decided to bake it into bread. Steve cut the slits and we just placed it into the top oven. After we saw it rising we decided to take a cold dough ball out of the deli case and just slit it and also placed it into the oven. Steve and I were surprised to see the dough ball that was tight, did rise better and also created a better loaf of bread. The pictures with the tighter crumb in the slices are the dough ball we removed from the deli case. Now the preferment Lehmann dough can be made into bread, too! I still don’t understand what happened with this. This almost useless dough ball did create a decent bread. Since my deck oven is low, we almost had problems removing the dough ball from the oven.

Norma