What to do with Preferment Lehmann dough poolish from Tuesday??????

Since my water heater was broken and I had to stay home Tuesday, I had poolish to do something with.  I did throw away some poolish, but I didn't want to throw it all away.

I did make a failed attempt with just using poolish as the dough and decided to make a couple of other dough with the extra poolish.  I made one dough, just by adding ingredients I thought might need to be added.  That dough was made with an Italian flour and other ingredients.  The second dough was basically the poolish in the amount of 792 grams that I only added 125 grams of flour.  That dough sure was sticky.  I did stretch and folds on that dough many times, but the dough still was sticky.  I never made a dough like that before.  The third dough was another formula I had tried before, but this time I used AP flour.

I thought there was no harm in trying out these doughs, because if one of them worked I could take small slices to my great-granddaughter's birthday party tomorrow.  I have to cook other foods tomorrow morning for her birthday.  At least these pizzas could be reheated and I could take along some of Les's sauce for the guests to dip the slices in.  It seems hard to believe that a whole year has gone by so soon.

This is what I posted on pizzamaking.com.


Since I didn’t like to see all the poolish go to waste from my preferment Lehmann dough I had decided to do a few experiments on the poolish in different doughs.  The first experiment with the poolish pizza was a failure, so I thought what harm could it do to mix different doughs and see what would happen.  I mixed all three of these doughs Wednesday evening.  I let all three doughs room temperature ferment for about 12 hrs. and then cold fermented them until this evening.  The first pizza made tonight was the lightest in texture.

The first pizza I just put in any ingredients in with the poolish that I thought might work.  I did write down what ingredients I had used.  The second pizza was another poolish pizza that really had a high amount of poolish in the mixture. It was so sticky I didn’t think I could load it into the oven, because it kept sticking to the peel. When I loaded it the pizza almost slide off of the steel pan. The third pizza was the same formula I had tried out on my Sicilian thread, but I used the preferment Lehmann dough poolish in the formula instead of milk kefir.

If anyone is interested, these are the pictures of the experiments I did with the leftover poolish.  The first picture is of the remainder of the poolish that almost died until this morning.  I had left it on my kitchen table to see how long it would take to almost completely fall.  The other pictures are in progression of the explanations I gave above.  At least the preferment Lehmann dough poolish did work okay in these pizzas.  I also decided to bake all three of these pizzas on the upside down steel pan, since I did have good results with using an upside down steel pan last evening at Reply 15 http://www.pizzamaking.com/forum/index.php/topic,12662.msg123240.html#msg123240

At least I learned some things from these experiments.

Norma