I am also still trying to get to the bottom of why some crusts brown more than others when using the poolish part of the preferment Lehmann dough. Last week I left the poolish only bubble to the point I always have. This week I let the poolish ferment in the Hatco Unit for 15 minutes longer than last week. There were more bubbles on the surface on Friday. This is how the poolish part of the preferment Lehmann dough looked today before I incorporated it into the final doughs. Tomorrow I will see if there is any difference in how the crusts brown.
This is how the hybrid Reinhart dough ball, made in the UBM, looked today when I arrived at market, top and bottom. I only had to do a couple of reballs and the dough looked fine. I didn’t need any extra flour for the reballs. The dough ball was only coated with flour. Last picture is how the dough ball looked after the reball. Tomorrow I will bake the hybrid Reinhart dough ball into a pizza and see what happens.