More experiments with the preferment Lehmann dough using ADM Gigantic High- Gluten flour 12/06/2011

I didn’t think to take more pictures yesterday, but I tried another experiment with the preferment Lehmann dough to see if a bromated flour made any difference in my pizzas using the same formulation. I used ADM Milling Gigantic High Gluten flour in two batches of preferment Lehmann dough. I wished I would have taken more pictures of the baked pizzas, dough balls, and skins yesterday, but I only have these few pictures. The dough looked the same after the final mix. The dough balls also fermented the same. When opening the dough balls though, it seemed the skin wanted to stretch back some. I sure don’t know what caused that. The finished pizzas seemed to bubble more in the rim and also seemed to brown a little better in the bake. I guess, but don’t know, that bromated flour contributed to the differences. The bottom crusts even seemed to brown better and more evenly. The Greek pizzas even seemed to have more oven spring in the rims.


Norma