This
was going to be a preferment dough is to see if I can get a better
flavor in the crust while using the Lallemand aromatic yeast and a
few other ingredients. I am using Craig's idea to try to make
something like a cream Lallemand yeast for the preferment.
The preferment part might also help so I just added that.
Since all of this could not be figured out on the preferment dough calculating tool I am taking a stab of what to do. There was 0.63 g of the Lallemand aromatic ADY used for the preferment. 3 g of molasses was added to the aromatic Lallemand ADY and then 19.93 g of water was added. It can be seen after 15 minutes the ADY in the preferment water did froth. What that really means I really don't know. I don't know if it was the Grandma's molasses that was added or not that made the yeast froth, but it sure seemed to help.
Since all of this could not be figured out on the preferment dough calculating tool I am taking a stab of what to do. There was 0.63 g of the Lallemand aromatic ADY used for the preferment. 3 g of molasses was added to the aromatic Lallemand ADY and then 19.93 g of water was added. It can be seen after 15 minutes the ADY in the preferment water did froth. What that really means I really don't know. I don't know if it was the Grandma's molasses that was added or not that made the yeast froth, but it sure seemed to help.
In
my opinion the preferment Lallemand aromatic yeast dough made a very
good pizza. The taste of the crust was very yeasty, and I
thought it had a lot better taste in the crust than the pizzas that
are make at market. Two other things that I thought were really
different compared to some of the other pizzas I have made, was the
bottom crust stayed mostly crispy even though it sat on pizza pan for
awhile. The last thing was the crust was chewier than most of
NY style pizzas I make.
The dough ball was taken out of the fridge to warm up at 3:30 PM. The dough ball warmed up for about 1 ½ hrs at about 80 degrees F. A pH reading was taken in case anyone is interested in what that was. After warming up, the dough ball did not have any soft bubbles on the top of the dough ball.
It can be seen what temperature the firebricks were when the pizza was slid onto them. The temperature did come down though after that. The pizza took about 5 ½ minutes to bake.
The dough ball was taken out of the fridge to warm up at 3:30 PM. The dough ball warmed up for about 1 ½ hrs at about 80 degrees F. A pH reading was taken in case anyone is interested in what that was. After warming up, the dough ball did not have any soft bubbles on the top of the dough ball.
It can be seen what temperature the firebricks were when the pizza was slid onto them. The temperature did come down though after that. The pizza took about 5 ½ minutes to bake.
I made some mistakes when using a preferment, but at least the final pizza turned out okay. What I did was supercharged the preferment part with too much of the Lallemand aromatic yeast.
Norma
