Grinding Flour Fresh from a Wheat Field to Make a Pizza, Next Attempt 7/26/2011

Next attempt with starter made from fresh wheat grains, and used the hybrid Reinhart formula with manteca for this pizza.

How the dough was mixed and link to formula used.  http://www.pizzamaking.com/forum/index.php/topic,14554.msg147541.html#msg147541
This dough ball was the softest dough ball I have ever worked with.  I let the dough ball warm- up about 5 hrs. at the ambient room temperature of around 92 degrees F.  The dough ball didn’t rise very much, but the dough ball kept sliding around in the plastic container, whenever it was picked up.  I never saw that before, and don’t know if that came from adding the manteca or not.  I don’t know if I didn’t add enough of the wheat starter to this dough or if somehow the high hydration and oil kept the crust from having much oven spring.  After the dough ball was slid out of the container it was floured some and it almost fell open.  I almost couldn’t get the skin onto the peel, that is how soft the dough was.  I had to think about how I had made some Pizzarium doughs before and draped the skin over my forearms to be able to get it onto the peel, without it stretching anymore.  I think this dough would have stretched forever.

I didn’t really like the taste of the crust.  It almost tasted like a English Muffin and also looked like a English Muffin.  That darn Steve and our friend Randy, kept joking around, and Steve kept trying to take a picture of my while I was reheating a slice of a preferment Lehmann dough for a customer.  At least I had the spatula in front of my face, so he couldn’t get me..lol

It still wonders me, why the dough was so soft.

Norma