Experiments with the preferment part of the Lehamann dough 6/10/2011

I decided to start to take the pH numbers of the preferment after it ferments in my Hatco Unit.  I will keep doing this for a few weeks to see if the pH’s of the preferment, after it ferments in the Hatco Unit, after it sits in the deli case for 3 days, and then the final dough pH’s can help me to understand how crusts do brown when using the preferment Lehmann dough.  I don’t think this will lead to any new discoveries, but will see if I can find out anything about if pH levels do affect browning in some way.  I let the poolish (preferment) ferment for 15 more minutes this week.

Picture of the preferment right before it went into the deli case.

Norma