The preferment Lehmann dough with the 10% blend added to the final dough flour was made yesterday. Since the poolish was made Friday (without the blend), and the 10% blend was only incorporated into the final dough on Monday, this dough was much harder to open. I partially opened the dough and Steve finished opening the dough. Both of us agreed that this dough ball was much harder to open than a regular preferment Lehmann dough ball. Any of the blend dough balls I have made so far have cold fermented more than one day.
The taste of the crust was better than a preferment Lehmann dough. The rim also had good oven spring. This pizza wasn’t exactly 16" as my normal preferment Lehmann dough pizza are, because I now make my dough balls heavier, than when the formula was set-forth for a 16" preferment Lehmann dough ball for one pizza at Reply 225
http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226
It was interesting to see how this blend performed in the preferment Lehmann dough.
Norma
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