Preferment Lehmann dough using Better for Bread instead of KASL

The preferment Lehmann dough was made with Better for Bread Flour yesterday. I baked the pizza today. I also decided to use the Better for Bread flour since Brian posted about using winter wheat flour at  Reply 49 http://www.pizzamaking.com/forum/index.php/topic,11994.msg123800.html#msg123800  I mixed the amount of poolish for one dough ball which was referenced at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226  The only things different that I did was, I used a smaller amount of IDY in the poolish and a lower amount of IDY in the final dough and also added more water (121 grams) and a little more salt (6grams) to the final dough.  I did use a autolyse in the dough of 25 miniutes, before I added the salt and then oil.  I stretched and folded the dough ball two times after the final dough mix. The dough ball was left out at room temperature for 2 hrs. before cold fermenting overnight.  The dough ball was removed from the refrigerator this morning and stretch and folded 3 more times and left to room temperature ferment for 6 hrs.  The dough ball did get many bubbles in the dough ball.  The final dough temperature was 77.3 degrees F.  The pH of the final dough was 5.97.  The pH of the dough ball right before the bake was 5.83.  The dough was very soft and easy to open.

The pizza was baked on my pizza stone at around 500 degrees F.  The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni.

Although this pizza didn’t have the airy crust I usually get, the taste of the crust was more tender and did taste much better than using KASL, in my opinion.  The crust is also more crunchy than when using KASL.  Even at my lower bake temperature in my home oven, this pizza did turn out much better.

This is what I posted in the other thread also to let Brian know I had tried the Better for Bread flour.

Thanks Brian (sfspanky) for telling me about trying Better for Bread flour in a poolish dough. Brian Splangler is the owner of  Apizza Scholls

http://www.apizzascholls.com/aboutourpizza.htm

http://www.apizzascholls.com/index.htm

I made the preferment Lehmann dough pizza using GM (Better for Bread flour) at Brian’s (sfspanky’s) recommendation for the Better for Bread flour. I want to thank Brian for suggesting the Better for Bread flour.  The pizza was better using Better for Bread flour. Not to clog up this thread too much with my pictures, I will post the other pictures under my Preferment Lehmann dough thread and what I did with the dough at Reply 725  http://www.pizzamaking.com/forum/index.php/topic,9908.msg124104.html#msg124104

I will have to do more tests on this dough with Better for Bread flour to see if I can get consistent results.

Norma