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

Finally..It is the time of year for Les's tomato sauce...yummy! 7/22/2011

Well, it finally came to that time of the year again, when I am able to make Les’s sauce with some of my fresh tomatoes.  I don’t have a lot of big tomatoes that are ripened now, but I do have plenty of grape, cherry, yellow pear, and a few other kinds of tomatoes that are really ripening fast from all the warm weather.  So, it was Les’s tomato sauce again tonight!

I did bread eggplant, fried it and put Les’s sauce over the fried eggplant and also sprinkled Parmesan cheese over the top.  It was great to finally have fresh Les’s fresh  tomato sauce again!  :)

Norma

Part of Bio of the Dough Doctor: Tom Lehmann, Some Answers, and Videos for Dough Making 7/22/2011

http://doughdoctor.com/bio.html

I’ve heard that there is a way to calculate the amount of dough needed to make any size of pizza. Can you explain how this is done?

http://www.pizzatoday.com/Magazines/Year/2011/July2011/27DDjuly052411.html

video of how to make Pizza dough pt. 1a Tom Lehmann and Jeff Zeak  http://www.youtube.com/watch?v=0dtiOxq73uM 

How to make Pizza Dough pt.1b http://www.youtube.com/watch?v=vSC11vo5Nmo


How to Make Pizza Dough pt.2 Tom Lehmann and Jeff Zeak
http://www.youtube.com/watch?v=kVbIbTDiCJ0

How to Make Pizza Dough pt.3 Tom Lehmann and Jeff Zeak  http://www.youtube.com/watch?v=Xw_IQWlV52M&feature=related

Practical Pizza Class with Tom Lehmann and Jeff Zeak

http://www.youtube.com/watch?v=RkOg7PM4I8k&feature=mfu_in_order&list=UL

AJ’s NY Pizzeria uses the Lehmann dough


http://www.ajsnypizza.com/about-ajs.html

Deborah & Tom Jans and TJ’s Take & Bake Consulting: Learned from Tom Lehmann http://www.thetakenbakeguy.com/bio.html 
and
Big Dave Ostrander
http://thetakenbakeguy.com/ostrander.html

https://secure.aibonline.org/php/agenda.php?CatalogNbr=377


Pizza School

http://www.pizzamarketplace.com/article/112231/Pizza-School



Norma

Bruno's NY Style Pizza Dough with video for NY Style Pizza 7/22/2011

http://wn.com/bruno's_ny_style_pizza_dough

Norma

2 more Pizzas made with Fresh Wheat Berries from the Farm 7/19/2011

The  Lehmann dough was baked into a pizza Tuesday, that the wheat berry starter was used to leaven the dough.  The dough was so soft again and when opening the dough it almost fell open.  I had reballed this dough yesterday afternoon.   The ambient room temperature the dough ball fermented at was about 94 to 96 degrees F for 6 hrs.  I had made this dough on Friday and it really slow fermented, while in my refrigerator,  until it was left to room temperature ferment today.

The taste of the crust was very good.  This pizza was dressed with different ingredients from my garden and my regular tomato sauce and regular blend of mozzarella cheeses.

I did call the farmers wife this afternoon to let her know I would have slices of both pizzas for them to try if they wanted.  The farmer didn’t get the message I left last week with someone at the small animal auction, and he did come later today to pick up both kinds of pizzas I did make with his grains.  He was interested in hearing how the pizzas were made.  The farmer did say Steve and I could also have some barley grain if I wanted to come to his farm.  He doesn’t even want any money for any of the grains.   Steve and I asked him if he knew if the wheat grains were soft or hard winter wheat and he called someone on his cell phone, and then said the wheat grains he gave me were soft winter wheat.  I don’t know or have any idea, if this is why the dough is so soft.  I told the farmer I would like to try more doughs for his grains and would let him know when I make them, so he can also try them.

I also gave Steve some wheat berry starter to try to see what he thinks of the starter.

The second pizza made today with the wheat berry starter and the ground sprouted wheat berries also turned out good.  Steve and I thought the second pizza was the best.  This dough ball was also very easy to open, and I had to be careful it didn’t stretch too much.  The method I used for this dough ball was also the same as the one posted above.  This dough ball fermented at room temperature for 7 hrs.  It sure was hot at market Tuesday!

Norma

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Another Attempt with the Hybrid Reinhart Dough 7/19/2011

The hybrid Reinhart dough was really nice to work with Tuesday.  I don’t know why, but the dough felt like a lower hydration dough.  I didn’t use much flour to open the dough ball today.  The dough ball opened up so nice and the baked pizza had a nice moist crumb, nice oven spring and also a crispy bottom crust.  In my opinion and Steve’s, the pizza made today was the best so far.

Norma

Cracker Style Experiment with EL-7 7/19/2011

I made another attempt at a cracker style pizza with the EL-7 product.  I did let the dough in my homemade proofing box for 2 hrs., so the dough would be easier to roll out.  The dough was a little easier than last week to roll out, but really wasn't easy.  I don't think I did get the right TF.  This pizza was supposed to be a 14" pizza, but the dough was rolled to 15".  After rolling and cutting the dough, it was left to cold ferment for 2 days.  When I went to roll the dough at market, after two days it did roll easier than the week before.  The dough was then cut in a blackbuster steel pan and pre-baked first.  Then it was dressed and transferred to a black screen, where it was taken off in 15 seconds, and left to finished on the deck.  I don't know if I really don't like cracker style crusts or not.  I tend to like thicker pizzas better, at least so far.  Maybe I am not going about making a cracker style right.  I wasn't happy with how my cracker style pizza turned out.  Without ever tasting a cracker style pizza, that has been sheeted on a commercial  sheeter, I really don't know how they are supposed to taste.

This was my second attempt.

Norma