I had made too many dough balls (regular Lehmann) for the Art’s and Craft Event where I had posted about some of the dough balls at Reply 7 http://www.pizzamaking.com/forum/index.php/topic,15292.msg151764.html#msg151764
I also had unfrozen some dough balls (preferment Lehmann) leftover from the past couple of weeks at market, and had all the dough balls in a cooler with ice for the Art’s and Craft Event on the last day. The ice became partly unfrozen and all the dough balls submerged in the icy water. I was going to throw them away, but decided to put them in my deli cooler (Sunday) and try to do something with them today, because I knew there wouldn’t be any time to make experimental doughs this week.
I took the soggy looking dough balls out of the plastic bags, and then put them on top of each other and tried to knead them together. I guess the gluten really became tangled, because the dough sure felt stiff and not manageable. Either it was the dough balls gluten became tangled, or the dough balls were too cold. Maybe there were also other reasons for the way the dough felt, that I don’t understand about either. I don’t know if the gluten will relax or what will happen with the dough balls, but it will be interesting, at least to me, to see what happens tomorrow. A regular Lehmann and preferment Lehmann combination dough.
This is what the dough balls looked like before in the plastic bags (today at market) and then through the process, until they were balled today. The dough balls sure felt like a tangled mess. I don’t know if any member has tried this before, but I now have eight regular Lehmann and preferment Lehmann dough balls mixed, at my average preferment Lehmann dough ball weight.
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