Following the poolish part of the Preferment Lehmann Dough PartII..crust is regular..

The poolish part of the Preferment Lehmann dough was made like it always was last Friday (it was just left to bubble a little).  The resulting pizzas didn’t brown as much on the crust as the pizzas did last week, when the poolish had bubbled more at the onset.  It is always a journey in learning what might cause differences in the crust.  I will have to experiment more with the poolish part of the Preferment Lehmann dough and see what might happen.

Norma