Pictures of top and bottom of dough ball.
Two Lehmann doughs were mixed Friday. One was mixed with just the wheat berry starter. The other was mixed with the wheat berry starter and the grounded sprouted wheat. Each of these doughs still feel much higher in hydration. I did up the hydration to 63%, but the finished dough felt higher than the hybrid Reinhart dough I also made Friday, and the hybrid Reinhart dough was 72.5 % hydration. I decided to make dough with a lower final dough temperature since they were going to be fermenting longer than the two doughs I made last week.
Both dough balls are fermenting slowly. As can be seen on the pictures they didn’t hold the shape of dough balls. First two pictures are of the dough ball with wheat berry starter and the grounded sprouted wheat. Second two pictures are of the dough ball with the wheat berry starter.
I mixed another cracker style dough today, but this time I think I mixed the ingredients right, in the food processor. The temperature of the water used was 130 degrees F. I did proof the dough in my homemade proofing box at 110 degrees F for 2 hrs. I also used more of the EL-7 product in the formula.
First picture is after the cracker style with EL-7 dough was mixed. Second picture dough in proofing box in container. Third and fourth pictures of dough ball top and bottom after coming out of proofing box. Next pictures after rolling dough, cutting, flouring, and putting the rolled out skin, then plastic and finally in a plastic bag. The finished skin weighed 10.6 oz. I am still not sure if I have the right TF.