These are some of the pizzas made yesterday with the ADM flour and the final dough that was mixed from 3 to 5 minutes. I really couldn’t tell any difference in opening the dough balls that were mixed from 3 to 5 minutes, or the taste of the pies from that experiment. All the dough balls did open very easily. One other thing I wanted to note, was there seemed to be more bigger inter-crust bubbles on some of the pies, and some of the pies wanted to bubble in the middle of the pies, even though the dough balls were warm-up first. Why those things happened was a mystery to me. All in all, this experiment went well, but I don’t have any conclusions from these experiments.
There is always a wrench to put into the mix, like there usually is. On Monday when I went to take the preferments out of the deli case the top of the preferment looked really bubbly like it always does, but on the bottom of the preferment there was a lot of water. I don’t know if the bromated flour did cause this, or if something else was going on with the preferments. I did put the preferments into the Hatco Unit for the same amount of time I have been using lately. Those preferments made with KASL haven’t been giving me any problems lately. I have gone over different methods of letting the preferments proof and I also noted before in this thread that there were problems with the preferment wanting to water on the bottom sometimes.
I sure don’t know how I am ever going to figure out if it was the preferment or the shorter mix time that made the dough balls open so easily yesterday. As I have posted many times dough is always a mystery in many ways.
The one pizza Steve and I made we did bake longer to see how a better browned pizza would turn out. There is always something new to be learned about dough a making pizza, even if you use the same dough formulation, but change one variable.
Norma
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