Four day cold fermented preferment dough worked okay

The four day old preferment Lehmann dough worked out okay, but I think I added too much yeast to the final dough, or either my final dough temperature was too high. There was a bubble starting to form in the top of the dough ball before it was left to warm-up. The dough ball was then left to warm-up for 2 hrs at room temperatures. The dough ball was very easy to open.


The taste of the crust was very good from the 4 day cold ferment, but I didn’t think there was enough rim crust browning and there was a little to much bottom rim crust charring. The rim crust was moist. The bottom rim crust charring wasn’t noticeable when tasting the pizza, but I don’t like that much edge rim crust browning. Also the pizza wanted to bubble a little in the middle of the pizza during the bake. I don’t know why that was since the dough ball was warm-up enough. I also didn’t think the rim was brown enough in some places, even though I did add some sugar to the formulation.

Norma