Trail doughs in the Universal Bread Maker..any ideas? “Back to the Future Machine” 5/03/2010 UBM bread machine used to make this dough was made in 1904!

The UBM machine and the combination of the manteca really made a good pizza.  The dough fermented differently on the bottom of this Lehmann dough ball.  I don’t know why that happened.  The top of the dough ball did have a silky feel, from the manteca it was greased with.  There are two sets of pictures of the dough ball, two when I took it out of the deli case and two when the dough ball was ready to be opened, after the warm-up. The Lehmann dough ball with the manteca added was very easy to open.

When Steve and I tasted the pizza, it did have better taste than when regular olive oil is added.  While eating a slice, both of us noticed something like a slippery feeling in our mouths.  It wasn’t greasy, but just different.  I liked the taste of the Lehmann dough crust with the manteca added better than when olive oil is added to the dough.  I gave my daughter a slice and she reheated it after I returned home.  She really liked this pizza, also.

I didn’t use the second Lehmann dough ball with the manteca added.  It is still in my refrigerator and I don’t know if I am going to use it at home or let it ferment more, then freeze it to try next week.

Thanks Peter for coming up with a formula for me to use in the UBM.

http://www.pizzamaking.com/forum/index.php/topic,13668.msg137263.html#msg137263

Norma