I had been having problems with the preferment part of this dough, being the preferment part became watery on the bottom, from what I guessed was from the ADM Gigantic flour, but I don't know if that is true or not.
Cake Yeast and molasses starter for preferment Lehmann dough with KASL (King Arthur Sir Lancelot)
The cake yeast and molasses starter in the preferment Lehmann dough worked good. I don’t know, but think the large amount of the preferment made the cake yeast and molasses starter in the preferment and final dough rise more in a day than my regular preferment with IDY. The pizza with the cake yeast and molasses starter was very good, but think the pizza could have been better, with adding less preferment and letting the dough room temperature ferment, but have no idea if that is true, because I haven’t those methods. This pizza with the cake yeast and molasses starter was made with KASL flour in the preferment and final dough.
Preferment Lehmann Pizza made with PFM Mondako flour
The Mondako flour in the preferment and final dough also made a good pizza, and there were a few minor differences in the texture and crust, but don’t think they really made any major differences in the texture, the taste of the crust or anything else. I now wonder since I have tried KABF, ADM Gigantic bromated flour, Mondako flour and KASL in the preferment Lehmann dough, just how different each pie was. In my opinion and my taste testers opinions, really there can’t be detected hardly any differences in what flours are used. My taste testers and I would have thought one pizza would be chewier than others, but that doesn’t seem to be the case, when using any of the flours I have tried. It would be interesting to try a lower protein flour in the preferment Lehmann dough to see what would happen at some point in time. I also want to do an experiment with the Power flour in the next couple of weeks, to see if the Power flour really makes any difference in the preferment Lehmann dough, but from my results so far, really don’t see the Power flour making much of any difference either. It also makes me wonder if it isn't the formulation instead of the specfic brand of flour that is used that makes a different pizza. Always something to ponder about dough and pizzas..lol
It is hard to detect from the pictures of the preferment Lehmann dough pizza with Mondako flour that Cracker Barrel white very sharp cheddar was the only cheese used to dress this pie, but the grease from using the Cracker Barrel white very sharp cheddar was very good, in my taste testers opinions and my opinion. The cheese made the pie very greasy, but it was a good taste.