Learning Knowledge to Make Pizza: Experiments with the preferment part of the Lehamann dough 6/10/2011

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.

Saturday, June 11, 2011

Experiments with the preferment part of the Lehamann dough 6/10/2011

I decided to start to take the pH numbers of the preferment after it ferments in my Hatco Unit. I will keep doing this for a few weeks to see if the pH’s of the preferment, after it ferments in the Hatco Unit, after it sits in the deli case for 3 days, and then the final dough pH’s can help me to understand how crusts do brown when using the preferment Lehmann dough. I don’t think this will lead to any new discoveries, but will see if I can find out anything about if pH levels do affect browning in some way. I let the poolish (preferment) ferment for 15 more minutes this week.

Picture of the preferment right before it went into the deli case.

Norma