Steve's Experiment with week old Lehmann dough baked in a pan! 12/13/2011

This was a regular Lehmann dough that Steve had made and cold fermented for a week. He had placed the skin for a 16” pizza in a 14” pan and left it proof all day. This pizza sure turned out different and was very good from the long cold ferment time and also from baking in the pan. Steve didn’t have his camera at market yesterday, so I took the pictures.


Norma

Preferment Lehmann Dough made with King Arthur Bread Flour instead of KASL 12/13/2011

This was the preferment Lehmann dough pizza made with KABF. The crust did brown and there was oven spring. When Steve and I tasted slices of this pizza the bottom of the crust had more crunch than when using KASL or bromated flours. It was interesting to try this experiment for the preferment Lehmann dough with KABF.

Norma

Another Victory Pig Attempt 12/13/2011

This was my second attempt for a Victory Pig pizza. I think I followed all the directions right for this attempt. The sauce was much better and my steel pan must be getting seasoned better because the pie did come out of the steel pan easily. I don’t think my attempt really looks like a Victory Pig pizza though. This attempt sure was good eating, but my bottom crust wasn’t crunchy and only a little crisp. I don’t think my crumb looks right either.


Norma

Frozen, leftover Nancy Silverton's focaccia dough made into a regular pizza 12/13/2011

This was the extra frozen dough ball from the Nancy Silverton’s focaccia I have made on Saturday evening. I left the dough ball defrost since yesterday when I went to market in the deli case. The pizza made out of the same dough as the two focaccia I made sure turned out a lot different.


The crumb was really light, airy, moist, and did taste very good. The same dough baked two different ways can turn out very different. We all enjoyed this different pizza.

This was my attempt for the Nancy Silverton’s focaccia if anyone is interested.

http://learningknowledgetomakepizza.blogspot.com/2011/12/first-attempt-at-using-nancy-silvertons.html

Norma

Another Mellow Mushroom Attempt 12/13/2011

This is the one MM pie I made today that I didn’t know before if I mixed the dough right. Even if I didn’t mix the dough right it still turned out the same. Either that, or I am so used to mixing the MM clone doughs that I know about how they should feel after they are mixed and added the right amount of extra flour, or close to the right amount.


Norma

Les's sauce with baked sausage and spaghetti 12/11/2011

I used some of my frozen Les’s tomato sauce to make baked sweet Italian sausage and spaghetti. Les’s sauce is really good with pizza or other food that needs a tomato sauce.


If anyone is interested this is one place I posted about Les’s sauce on my blog.

http://learningknowledgetomakepizza.blogspot.com/2011/03/less-sauce-8022011-tomato-sauce-tonight.html

Norma

First Attempt at using Nancy Silverton's Focaccia dough recipe 12/10/2011

The Nancy Silverton’s turned out okay. The dough was very soft and could be handled easily. The dough had a great smell before baking. With all the fresh yeast added the final dough does rise quickly, two different times. In the proof in the pans the dough also rose quickly. I forgot to dimple the dough when in the cake pans, but did press the tomatoes, olives, and other ingredients into the dough.


The Nancy Silverton’s focaccia dough did bake well, but if I would have had a choice I think I would have used steel pans for the bake, or a dark colored pan.

The finished crumb was very light and airy. They weren’t any really big air bubbles, but the ones that formed during baking made the crumb light and very tender to eat. The tasted of the crumb was also very good. This morning the leftover slices still are very soft.

When I make this dough again, I would start the sponge later in the day or probably in the evening. As I posted before the sponge wanted to bubble very fast last evening. I had used my mini-measuring spoons for the sponge and use 1/8 teaspoon of fresh yeast in the sponge. I still wasn’t sure if the sponge bubbled enough, but to me it looked like it did. I don’t have any experience with sponges as a preferment.

I still have the small dough ball to try at market for a regular pizza. It will stay frozen until Monday.

If anyone is interested in seeing the links to Nancy’s Silverton’s focaccia and her directions, they are here.

http://learningknowledgetomakepizza.blogspot.com/2011/06/nancy-silverton-of-pizzeria-mozza.html

Norma