Preferment Lehmann Dough made with King Arthur Bread Flour instead of KASL 12/13/2011

This was the preferment Lehmann dough pizza made with KABF. The crust did brown and there was oven spring. When Steve and I tasted slices of this pizza the bottom of the crust had more crunch than when using KASL or bromated flours. It was interesting to try this experiment for the preferment Lehmann dough with KABF.

Norma