Better for Bread flour subsitued for KASL in the Lehmann formula: January 26, 2011

This was the preferment Lehmann dough pizza, with the Better for Bread flour used instead of KASL.  This pizza did brown better and had more crisp in the crust.  The crumb wasn’t as moist as when using the dairy whey. The moistness in the crust was almost like my regular preferment Lehmann dough pizzas and this pizza did get better oven spring, than the last pizza I made at home. Although Steve and I did enjoy this pizza, the added dairy whey pizza, was better in both of our opinions.  I will have to do a few more tests on the Better for Bread flour in the preferment Lehmann dough.  These last three pizzas were thinner than my normal preferment Lehmann dough pizzas, because I now use a higher TF.  I used the formula for the last three pizzas using one dough ball that was set forth in this thread.

I wouldn’t have been able to make any of the pizzas or bread, if today was yesterday.  Instead of being on the pizza making detail, there would have been a shoveling detail.  When I awoke this morning this is what it looked like outside.  There is a winter storm warning, in our area until 1:00 pm tomorrow.  Looks like I will be on the shoveling detail today and tomorrow.

Norma