Two New Experiments with the Dough Enhancers 4/26/2011

The Lehmann dough with the 10% blend I used before and the Lehmann dough with the 10% Dairy blend were mixed/.  Both of these doughs were mixed the same, but they turned out much different in texture after mixing.  The final dough temperatures were almost the same, too.  The Lehmann dough ball with the blend I had used before felt about the same, as it was somewhat stiff.  The Lehmann dough ball with the dairy blend was very soft after it was mixed.

Both of these dough balls are already cold fermenting differently.

The two pizzas were made Tuesday at market with the two different blends.  The Lehmann dough with the added 10% blend (this was the blend I had used in a lower percent before) was the winner again today.  The pizza made with the dairy blend was also good, but didn’t get the oven spring that the other blend dough did.  Also the dairy blend wasn’t as moist in the rim.  Steve and I both liked the 10% added blend  better in the taste of the crust.  We both thought this was a very good pizza.  The crust was somewhat crispy and stayed that way, even after it cooled.  The dough ball did get softer after the cold ferment and warm-up.

The diary blend Lehmann pizza crust did have somewhat of a dairy taste, something like using dairy whey in dough. The dairy blend dough was easier to open.  

The first set of pictures are the regular blend I was using before, but with the upped blend to 10% in the Lehmann dough.  The second set of pictures are the dairy blend pizza.  The last picture is both pizzas sitting side by side with the regular blend on the right and the dairy blend on the left.

Norma