Reinhart hybrid dough tried at market in high temperatures Friday 7/22/2011

I don’t know if anyone could say I had success with the hybrid Reinhart dough today at market or not, but at least it seemed okay to me.

Since it was so hot Friday, I decided to go about mixing the dough the easiest way I could, to get a lower final dough temperature.  I also wanted to keep in line with John’s methods (KISS-Keep It Simple Stupid), of making the hybrid Reinhart dough as simply as I could.  I weighed all the ingredients but the water, and put the salt and IDY on separate sides of the flour. I then took cold water out of my deli case and added the honey.  Of course the honey didn’t want to dissolve well in the cold water, so I just put it into the mixer the way it was and dumped all the other ingredients in except the olive oil.  I used my flat beater again,with my Kitchen Aid mixer, which I took along to market.  The dough was only mixed until it came together and then rested two minutes and then mixed again with the flat beater.  I added the oil and mixed again with the flat beater.  The final dough temperature was 77.6 degrees F or 83.3 degrees F, all depending on if I went by my digital thermometer or my digital IR thermometer.  The dough was lightly floured and made into a dough ball.  I then lightly coated the dough ball with olive oil and put it into the deli case. The dough ball will remain in the deli case until Monday when I will do a reball.  It was a little over 90 degrees F inside market today and outside it was 100 degrees F, when I was at market.  It did become hotter after I was at market for awhile, cleaning and mixing the preferment part of the Lehmann dough.

The first picture is of a slice of the hybrid Reinhart pizza I reheated on Thursday, that was made this past Tuesday.  The slice did  reheat well.  The rest of the pictures are from yesterday.

Norma