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

Another Attempt with Jimmyg's Epoxy Method for a Lehmann dough 6/5/2012

The epoxy Lehmann dough made another good pizza Tuesday. The dough was so easy to handle again, the bottom crust did brown well and there was a nice oven spring and moistness in the rim crust. I can‘t believe how easy the epoxy dough is to open.


I didn’t this post before, but I did use Kyrol flour this time to see if that would perform the same as when I used GM Full Strength flour. That makes me even wonder more how two difference flours can perform about the same when using the epoxy method. I sure didn’t get the same results when trying the Lehmann dough formulation when using Kyrol flour and GM Full Strength flour. I don’t even know how that is possible, unless both flours do get converted by the enzymes in the soaker to make the dough perform the same.

Norma
 
 

 

Progess of the Lehmann NY Style "epoxy" pizza 5/29/2012

The NY style “epoxy” Lehmann dough pizza turned out well. The temperature inside market today was hot and about 92 degrees or higher at my stand. The dough was left to sit out and warm up for about 1 ½ hrs, or longer, which might have been too long at that high of the temperature, and the dough proofed a lot in that amount of time, but after flouring the dough ball a little it was a breeze to open. The “epoxy” Lehmann dough pizza had decent oven spring, good moistness in the rim, and a nice crispness on the bottom crust. The taste of the crust was also good. I don’t think I would have needed to add the extra sprinkles of IDY in the final dough.

I sure don’t know where the idea of Jimmyg will take us in using the “epoxy method” to make different styles of pizzas, but it sure is interesting.


Norma