Amish Farm on the Way Home From Market, Hybrid Reinhart Dough for Tomorrow and still trying to figure out the preferment part of the Lehmann dough.

I stopped on the road home from market to get a couple of fresh tomatoes for BLT's tonight.  I already have the lettuce in my garden, but my tomatoes aren't ready.  The Amish grow tomatoes in their greenhouses, so they are ready before mine.  These are just a few pictures of an Amish farm with the clothes hung out on the line and how their outside crops are growing.  The Amish take good care of their farms and their crops.  This Amish farm has great BBQ chicken on Saturdays.  I don't know what they put on their chicken, but I do get it about every 4 weeks.  This farm also sells many flowers.

I am also still trying to get to the bottom of why some crusts brown more than others when using the poolish part of the preferment Lehmann dough.  Last week I left the poolish only bubble to the point I always have.  This week I let the poolish ferment in the Hatco Unit for 15 minutes longer than last week. There were more bubbles on the surface on Friday. This is how the poolish part of the preferment Lehmann dough looked today before I incorporated it into the final doughs.  Tomorrow I will see if there is any difference in how the crusts brown.

This is how the hybrid Reinhart dough ball, made in the UBM, looked today when I arrived at market, top and bottom.  I only had to do a couple of reballs and the dough looked fine.  I didn’t need any extra flour for the reballs.  The dough ball was only coated with flour.  Last picture is how the dough ball looked after the reball.  Tomorrow I will bake the hybrid Reinhart dough ball into a pizza and see what happens.

Norma