Next experiment using just the soaker from the epoxy Lehmann dough 6/12/2012

The experiment with the soaker dough pizza turned out well. The taste of the rim and whole slice is better than using a one day cold ferment. Steve and I both agreed on that. The crumb is moist, there is decent oven spring and decent bottom crust browning. We reheated some slices after they sat out for about 3 hrs. and they reheated well and have the same taste as when baked fresh. I really don’t think the preferment with the soaker made any difference, than using the soaker without the preferment.


I am not sure of what I really want to do though, because I gave my one friend (that usually purchases many slices of pizza early in the evening) a slice of the soaker dough pizza. He preferred the regular one day ferment for the Lehmann dough pizza, even though he doesn‘t know it is a one day cold day ferment.. He has purchased my preferment Lehmann dough pizzas and other experiments I have done with the Lehmann dough and he can’t tell the difference in those pizzas, but can tell the difference in the soaker pizza I made yesterday.

I think the soaker dough pizza is really good and much better than the pizzas I am currently making for market, but don’t know what my other customers would think.

Norma