This is something that has been bugging me for awhile. The other time I thought I was having trouble with my poolish for the preferment Lehmann dough, I was thinking it might be the flour, that was making the poolish act differently. I noted the poolish at Reply 643
http://www.pizzamaking.com/forum/index.php/topic,9908.msg112876.html#msg112876 and the browner crust pizzas and the poolish acting differently at Reply 623
http://www.pizzamaking.com/forum/index.php/topic,9908.msg112128.html#msg112128 I never figured out why the poolish did act like it did (with a liquid layer on the bottom). The only thing I noticed from using that poolish, was my crusts seemed to brown better. Well, Friday when I went to clean and make my poolish at market, it was warmer and I was busy cleaning, stocking sodas, putting pizza boxes together, etc. and doing things, I normally do on Fridays. I normally keep my Hatco Unit at about 120 degrees F, for the poolish to ferment. It usually takes anywhere around 1 hour or a little more, for the poolish to start to bubble a little, before I put it in the deli case to ferment more, until I use it to make the final dough on Monday. Sometimes if the flour is colder, it can take a little longer, for the poolish to ferment. I was busy cleaning and doing the other stuff, and almost forgot about the poolish fermenting in the Hatco Unit. I was at market about a little over 2 ½ hours. When I took the poolish out of the Hatco Unit, I saw the poolish had fermented more (with bigger bubbles, than normal) and I thought, I hope the poolish lasts until Monday. The poolish did last until Monday and looked about the same as usual, but had more big bubbles. There was no liquid on the bottom of the containers. I am timing my doughs, when using the Hobart mixer for the last few weeks, and the final dough seemed the same in every way. When I went to start making pizzas Tuesday morning I was surprised that my rims did get browner. This lasted though out the day. I mentioned to Steve, that I wonder if because the poolish had fermented more in the first place and might have had more acidity, if that is why my crusts were getting browner, even in the same amount of bake time and bake temperatures. I am still not sure if this is why my crust did turn browner, but it will be interesting to watch and see what happens. Steve and I were stumped by this. I was always blaming my oven, for my crust not getting darker, but maybe it isn’t my oven after all.
BTW, Lorenzo has been at market for the last three weeks and keeps telling me how good my pizzas look and I am doing a great job with them. I have asked him all three weeks, if he wants to try a slice for free to see if he really thinks my crusts are good. Each time, he tells me, I can tell they are good, I don’t need to taste them. He is still asking me to sell my little pizza stand to him. I still can’t figure out why he wants to buy my small pizza stand, when he already owns a much bigger pizza business.
Pictures of some of the pies made yesterday.
Norma
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