I mixed two NY style doughs this morning both using 70/30 All Trumps and Occident Flour. Both formulations are about the same, except for the Ischia preferment was used in the one formulation. I was not sure of how much preferment to use to do a comparsion to using IDY to do a bulk ferment, so both dough balls won't be the same, because the preferment dough is going to be controlled temperature fermented in bulk, then balled and controlled temperature fermented again. I used Craig's mixing methods of mixing both doughs, but the IDY version will be cold fermented. I wanted to see if when using Craig's method of mixing the IDY formulation if it will give me a better dough that is easier to open. Both doughs had the delayed method of adding the oil. I also want to see if using the Ischia preferment will give a better tasting crust on the pizza, with a controlled temperature ferment. So far Craig's mixing method gave me a dough and dough ball with the IDY that seems much better. Both dough balls are going to be the same weight.
These are the formulations I am using, how the Ischia starter looked before being used, the preferment dough right out of the mixer, then the preferment dough to be controlled temperature fermented, the dough with IDY right out of the mixer and then the dough ball when it was balled and oiled after the stretch and folds. Both doughs needed two sets of stretch and folds after letting the dough rest after it came out of the mixer. Both doughs were mixed with the flat beater only and both doughs used cold water.
The dough balls will be used in the BS later tomorrow to make pizzas if all goes well.