The Lehmann dough made with the Goya manteca (mixed in the UBM) was made into a pizza yesterday at market. I thought the taste of the crust wasn’t as good, as the other manteca I used, but Steve thought it was about the same. There wasn’t any slippery or oily taste when the crust was tasted. The pizza baked about the same, when using the Goya manteca. The only thing I noticed was the dough ball was harder to open and seemed drier than the hydration I used for this dough. When I mixed the Lehmann Goya manteca dough, in the UBM, it seemed really soft. I don’t know why the dough seemed drier. The taste of the crust using Goya manteca was different than using olive oil.
I still have the extra Lehman dough ball with Goya manteca cold fermenting in my refrigerator and will watch how it ferments. I probably will freeze that dough ball before it ferments too much. I then will use that dough ball next week to compare how the second pie tastes when using the Goya manteca in the Lehmann dough.
http://www.pizzamaking.com/forum/index.php/topic,13668.msg139582.html#msg139582
Norma
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