The Lehmann dough with the Stretch-Out product, was experimented with the same formula I had used before, but this time I used ADM bleached and bromated flour as the flour, to see what would happen. This time the dough, mixed by hand, fermented quicker than last week. It was ready to be used in less than 1 Ĺ hrs. I attributed the quicker ferment to the higher ambient temperatures at market yesterday, but I am not sure if that is why the dough did ferment faster.
The dough ball was very easy to open, and the final pizza did taste very good, with a decent oven spring and a nice moistness in the rim. The only thing I could detect with using the ADM bleached and bromated flour, was the rim and bottom crust were much crisper, than when I used the KABF last week. All in all, the Stretch-Out product does make a pizza dough really fast and the final taste of the crust is like about a 2 day cold fermented Lehmann dough.
Steve also got some interesting results with a Stretch-Out dough he brought to market yesterday. He also tried a Stretch-Out Lehmann dough at home. His formulas were a little bit different than mine. Steve is having problems uploading all his pictures on his computer, but did say he would report on his results, when he can upload the pictures. He used KASL in his experiments with the Stretch-Out product. His first Stretch-Out pie was made at home and the other was made at market yesterday. He took pictures of both bakes, so when he can get the pictures uploaded, he will post on his results.
Pictures of my Stretch-Out pizza yesterday.