Author Topic: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough  (Read 43532 times)

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Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #125 on: November 11, 2010, 01:34:21 PM »
Norma,

You can make milk kefir Montreal-style bagels  :-D. The dough ball will make about four bagels using widespreadpizza's recipe.

Peter

Peter,

Those Montreal-style bagels sure look good that Marc made.  :)  I have tasted many NY bagels, but never heard of Montreal style bagels before Marcís post.  I have some Diastatic Malt Powder here at home from another experiment.  Maybe I should also add some of that to my formula of milk kefir. Who knows how that pizza or bagels would turn out.  :-D  Good to hear how many bagels my extra dough ball would make.

Do you think I should also include the autolyse in this current dough for two dough balls, like I did the last time?  It will be interesting to see what happens with these two dough balls and the final pizzas.

Thanks for looking at all the pH numbers from the different doughs balls I have made so far with the milk kefir.  I also canít tell what pH numbers tell so far, but I will keep on taking them.  Maybe someday they will be helpful. 

Norma


Offline Pete-zza

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #126 on: November 11, 2010, 01:49:51 PM »
Do you think I should also include the autolyse in this current dough for two dough balls, like I did the last time?

Norma,

That's up to you. However, to compare what you get with the next milk kefir dough ball with the last one you made with the 30% poolish, which turned out well, you might want to use the autolyse again. We can assess later whether to try an experiment without the autolyse.

Peter

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #127 on: November 12, 2010, 10:55:11 AM »
I mixed the milk kefir poolish this morning and am going to take it along to market later today to try and proof the milk kefir poolish in the Hatco Unit. I have left the milk kefir grains ferment in the same raw milk since Monday evening.  I havenít drained the milk kefir grains any other days this week.  This morning I took the pH of the milk kefir before I mixed the poolish and it was 3.87.  In the yellow part of the milk kefir there is starting to be a more stringy part as can be seen on the pictures below.  I also tasted the milk kefir and it still just tastes a little tart.

When I mixed the milk kefir into the poolish, there didnít seem to be enough milk kefir to make the milk kefir starter look like a poolish, so I added another 2 grams of milk kefir to the poolish.  The milk kefir poolish now looks just like paste.  The milk kefir poolish was mixed at 9:30 am. After mixing the milk kefir in with the flour the pH then was 4.15. 

The milk kefir grains are growing as can be seen in the one other picture.  I also started a mixture of water kefir grains in dried cherries.  The picture below is after the water kefir grains have fermented in about 4 days.  They are being fed raw sugar.

Pictures below

Norma

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #128 on: November 12, 2010, 10:56:54 AM »
rest of pictures

Norma

Offline Kaa

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #129 on: November 12, 2010, 10:47:04 PM »
Hmm... Since I have kefir grains and am playing now with pizza-making, this thread looks very useful.

A bit more about kefir as such. Basically, the time for it to get ready depends on three things: temperature, the amount of kefir grains relative to the milk, and whether or not you mix/shake/agitate the kefir as it matures. This summer was hot and I had problems with kefir being too quick -- now that it's fall the whole thing became more manageable. I set things up so that my kefir cycle is 24 hours -- it's very convenient. To achieve that at my room temperature I use the proportion of 1:10 of kefir grains to milk and I do *not* agitate. My milk, by the way, is regular store milk.

Note that (from my point of view, at least) the kefir is NOT READY YET when you separate the grains from the kefir. I put it into a container and it goes into the fridge where it continues to develop for 24-72 hours. The longer you leave it, the more sour it will be. For my taste, 1-2 days is about right.

Kefit left too long will separate into curds and whey. You can make sour-ish cottage cheese out of it.

I'm still too much of a newbie to play with kefir starters, but once I get my standard pizza routine down pat, I'll start experimenting and will definitely explore the possibilities of making kefir-leavened dough.

Kaa

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #130 on: November 12, 2010, 11:19:08 PM »
Kaa,

Welcome to the forum.  :) Thanks for giving more information about making milk kefir.  I have started learning about how the milk kefir grains ferments a short while ago and have been doing some experiments with how long the milk can be left in with the grains.  I have put the milk kefir in the refrigerator and drink some even days later.  I havenít noticed that much difference in the taste, except it might get a little tarter, when left in the refrigerator.  I have seen the milk kefir turn into curds and whey, but now they donít seem to be separating.  Do you have any ideas why that is happening?  Even if left for 4 days in the same milk, it doesnít separate into curds and whey.  How long have you been making milk kefir?

I hope you will join us in experimenting with milk kefir to leaven a pizza dough.  :) I made two dough balls today to be used on Tuesday, using a milk kefir poolish. I will post the pictures tomorrow. 

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #131 on: November 13, 2010, 08:22:44 AM »
The milk kefir poolish went along with me to market.  I placed the milk kefir poolish in the Hatco Unit when I first arrived at market.  The temperature of my Hatco Unit is usually kept at around 110-115 degrees F.  My usual poolish for the Preferment Lehmann dough usually takes around 1 Ĺ hrs to 1 3/4 hrs to develop enough bubbles to be put into the deli case.  The milk kefir poolish was left in the Hatco Unit for two hours.  The first picture shows the milk kefir poolish before I left market.

The second picture shows the two dough balls after they was made with the milk kefir poolish.  I also gave this dough a 15 minute autolyse.  Total time the milk kefir poolish was left between ambient temperatures and the Hatco Unit was 7 hours.  Third picture is how the dough balls look this morning.  I didnít take a picture of the bottom of the dough balls, but they donít look like they are fermenting very much.  In the past when using the milk kefir, I found that the dough does ferment slower, when using the milk kefir, when cold fermented.  I found it interesting that although I made these two dough balls in a matter of minutes,  the one dough ball developed bubbles on the top.  I think, but donít know, that the way you go about forming dough balls has something to do with how much air you incorporate into the dough ball while forming it.  I still havenít decided what to do with the extra dough ball.

pH of final dough 5.01.  Final dough temperature 79.2.

Norma

Offline Pete-zza

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #132 on: November 13, 2010, 10:15:41 AM »
Total time the milk kefir poolish was left between ambient temperatures and the Hatco Unit was 7 hours.

Norma,

To be sure I got the above time right, does the above quote mean that you left the milk kefir poolish at room temperature for 5 hours and then placed it in the Hatco unit for 2 more hours?

Peter

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #133 on: November 13, 2010, 11:00:39 AM »
Norma,

To be sure I got the above time right, does the above quote mean that you left the milk kefir poolish at room temperature for 5 hours and then placed it in the Hatco unit for 2 more hours?

Peter

Peter,

Yes, your are right that it took a total time of 5 hours at room ambient temperatures at home and then another 2 hours in the Hatco Unit for a total of 7 hours for the milk keifr poolish to ferment to the point I thought it might be ready to use in the Lehmann dough.  I donít have any idea of how long the milk kefir poolish would have taken if I had just kept it in the Hatco Unit, but temperatures in the Hatco Unit are warm.  I have found that when making the larger batches of poolish for the Preferment Lehmann dough, the larger amounts do bubble faster. 

Since I am not following the same protocol as the Preferment Lehmann dough, (first let the poolish bubble a little, cold ferment poolish for 3 days, incorporate into the final dough, ferment for one more day), I donít ever think that will be possible with using the milk kefir poolish.  The final dough with the milk kefir poolish seems to ferment too slowly. I would like to shorten the temper times of the poolish and even the final dough, but I donít know if that will be possible.  Right now I would be satisfied to see with using a larger amount of poolish, if the natural sugars can be preserved.

Norma


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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #134 on: November 14, 2010, 01:06:52 PM »
Well at least I know that milk kefir can make good bagels.  ;D I used the milk kefir to make bagels today.  Marc had posted about making the Fairmont bagels.  If you are interested in seeing what the bagels looked like using the milk kefir, this is the link.  http://www.pizzamaking.com/forum/index.php/topic,11832.msg117231.html#msg117231

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #135 on: November 15, 2010, 06:42:04 PM »
This is how the one dough ball looks tonight with the milk kefir poolish.  It sure hasnít fermented much, even with the added amount of poolish.  This was the dough that was made Friday.

Pictures below

Norma
« Last Edit: November 15, 2010, 06:43:50 PM by norma427 »

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #136 on: November 16, 2010, 09:56:47 PM »
The pizza was made today with the added amount of milk kefir poolish.  The pizza did turn out well.  The crumb was very moist and the bottom had a nice char.  In my opinion the char looks different than the last pie I made.  There also was a nice crispness in the crust when taking bites of this pizza.  The dough ball was left out for 6 hrs. at ambient room temperatures of around 78 degrees F.  The pH of the dough ball right before the bake was 4.90.  The pH didnít change much since Friday.  I am wondering what would happen if even more poolish with the milk kefir would be added. This dough does take a while to ferment, before it is ready to be made into a pizza.

Pictures below

Norma

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #137 on: November 16, 2010, 09:59:51 PM »
more pictures

Norma

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #138 on: November 16, 2010, 10:01:45 PM »
more pictures

Norma

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #139 on: November 16, 2010, 10:02:58 PM »
end of pictures

Norma

Offline Pete-zza

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #140 on: November 17, 2010, 09:58:05 AM »
Norma,

Although the protocols were not identical for the last three milk kefir Lehmann doughs, you have demonstrated that you can get good results using your milk kefir poolish at 15%, 30% and almost 50% of the total formula flour. Since your kefir leavening system is not the same as a commercial yeast leavening system, I don't see any reason to keep you from using a milk kefir poolish above 50%. The only way to know what you are likely to get is to just try it.

Was the most recent milk kefir Lehmann pizza the best of the the three that you made using the milk kefir poolish? Also, was the crust coloration acceptable? And were there any other revelations with the last dough?

At some point you might also consider making a larger milk kefir dough batch if only to see how a larger amount of dough behaves.

Peter

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #141 on: November 17, 2010, 12:45:21 PM »
Norma,

Although the protocols were not identical for the last three milk kefir Lehmann doughs, you have demonstrated that you can get good results using your milk kefir poolish at 15%, 30% and almost 50% of the total formula flour. Since your kefir leavening system is not the same as a commercial yeast leavening system, I don't see any reason to keep you from using a milk kefir poolish above 50%. The only way to know what you are likely to get is to just try it.

Was the most recent milk kefir Lehmann pizza the best of the the three that you made using the milk kefir poolish? Also, was the crust coloration acceptable? And were there any other revelations with the last dough?

At some point you might also consider making a larger milk kefir dough batch if only to see how a larger amount of dough behaves.

Peter

Peter,

I know the protocols werenít the same for the last three milk kefir Lehmann doughs.  I like the pizza make yesterday with the added amount of poolish the best.  That is why I wondered what would happened if I tried a higher amount of milk kefir poolish in the Lehmann dough.  Do you have any recommendations of what amount of poolish to try next?  I would like the crust to be a little browner and had thought about trying an addition of some diastatic malt powder.  Do you think that would possibly give me a browner crust?  If it would what amount would you recommend, if you think the malt powder would work.

In this recent pizza the only other revelation I can think of off the top of my head, is this crust stayed crisper and didnít soften as fast. 

I would like to try a bigger batch at some point, but right now I would like to see is more added poolish does make a difference in the pizza. 

I left the other dough ball I made at the same temperatures at market all day.  After Steve and I made the one pizza, I put the extra dough ball into the deli case.  It had fermented about the same as the dough ball I made into a pizza.  Now the dough ball is at home in the refrigerator.  I am not still sure what I am going to do with the dough ball.  When placed into the deli case and now refrigerator the fermentation process is slowed down to almost nothing.  I am just trying to understand dough made with milk kefir more.

Norma


Offline Pete-zza

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #142 on: November 17, 2010, 02:34:38 PM »
I like the pizza make yesterday with the added amount of poolish the best.  That is why I wondered what would happened if I tried a higher amount of milk kefir poolish in the Lehmann dough.  Do you have any recommendations of what amount of poolish to try next?  I would like the crust to be a little browner and had thought about trying an addition of some diastatic malt powder.  Do you think that would possibly give me a browner crust?  If it would what amount would you recommend, if you think the malt powder would work.

Norma,

You might try using the milk kefir poolish at 60% of the total formula flour and see how that goes.

As far as the diastatic malt is concerned, you might try using some and see if that helps with the crust coloration. Usually the lack of residual sugar that results in reduced crust coloration is because of an overly long fermentation that depletes the natural sugars. I don't know if that is the case with your milk kefir poolish, but it might be worth trying some diastatic malt. The amount to use is harder to say since the range of use that I have seen recommended is fairly wide. As you will note from Reply 140 at http://www.pizzamaking.com/forum/index.php/topic,5851.msg86827/topicseen.html#msg86827, Professor Calvel recommends 0.1-0.2% but Didier Rosada recommends 0.5-1%. Both sets of numbers are with respect to the total formula flour. However, I believe the amount mentioned by Professor Calvel is apparently for a straight dough. For one of his dough recipes using poolish, he uses 0.25% diastatic malt but that is for a dough where the poolish represents only one third of the total formula water. If you go to about 60% poolish by flour weight, that is over 95% of the total formula water. So, if we assume that a highly hydrated poolish (100%) used in large quantity is hard on sugar, then I think I would use around 0.75% diastatic malt.

I should caution you, however, that you shouldn't use the diastatic malt entry in the expanded dough calculating tool because the conversion factor is off by a decimal point. Instead, when you arrive at the dough formulation you want to use, multiply the flour weight, in ounces, by 0.75% and divide the answer by 0.0864583. That will give you the number of teaspoons of dry diastatic malt to use.

Peter

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #143 on: November 17, 2010, 05:57:18 PM »
Norma,

You might try using the milk kefir poolish at 60% of the total formula flour and see how that goes.

As far as the diastatic malt is concerned, you might try using some and see if that helps with the crust coloration. Usually the lack of residual sugar that results in reduced crust coloration is because of an overly long fermentation that depletes the natural sugars. I don't know if that is the case with your milk kefir poolish, but it might be worth trying some diastatic malt. The amount to use is harder to say since the range of use that I have seen recommended is fairly wide. As you will note from Reply 140 at http://www.pizzamaking.com/forum/index.php/topic,5851.msg86827/topicseen.html#msg86827, Professor Calvel recommends 0.1-0.2% but Didier Rosada recommends 0.5-1%. Both sets of numbers are with respect to the total formula flour. However, I believe the amount mentioned by Professor Calvel is apparently for a straight dough. For one of his dough recipes using poolish, he uses 0.25% diastatic malt but that is for a dough where the poolish represents only one third of the total formula water. If you go to about 60% poolish by flour weight, that is over 95% of the total formula water. So, if we assume that a highly hydrated poolish (100%) used in large quantity is hard on sugar, then I think I would use around 0.75% diastatic malt.

I should caution you, however, that you shouldn't use the diastatic malt entry in the expanded dough calculating tool because the conversion factor is off by a decimal point. Instead, when you arrive at the dough formulation you want to use, multiply the flour weight, in ounces, by 0.75% and divide the answer by 0.0864583. That will give you the number of teaspoons of dry diastatic malt to use.

Peter

Peter,

I will go with your recommendation of using the milk kefir poolish at 60 % of the total formula flour.  When I was doing the bagel experiment with the milk kefir, that wasnít a poolish and added directly, I still saw how slow the dough fermented with using the milk kefir.  That is what got me to thinking that I donít really think lack of residual sugar is the reason for this pizza I am now trying with the milk kefir poolish is the reason for lack of browning.  I could be wrong, because I also used diastatic malt in the bagels and also eggs.  That dough looked fermented more than any of my milk kefir doughs so far.  By the looks of the bagel dough, I almost thought it was overfermented, but it still browned.  I have no idea what the amount of eggs I used also did to the bagel dough with milk kefir.  Someday I would like to test that bagel dough for a pizza.

I guess I could test what I am thinking by baking the leftover dough I made in my home oven at longer bake times.  My oven at home doesnít get as high as my deck oven and would take longer to bake.  I still am not sure if that would tell me if there are lack of residual sugar being the cause for the crust not browning enough. 

Maybe I am doing too many experiments on this milk kefir dough, because I am already doing a autolyse and was thinking along the lines of since the milk kefir dough is a sourdough and I so far believe and have seen slower fermentation activity, I canít fully understand what is happening in the dough.  So far I havenít seen any dough extensibility in the milk kefir doughs.

Thank you for referencing Reply 140 again and cautioning me not to use the diastatic malt in the expanded dough calculating tool.  I will also add some diastatic malt to the next test dough with the milk keifr.

Norma

Offline Pete-zza

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #144 on: November 17, 2010, 07:33:43 PM »
Norma,

I agree with you that it did not appear that your milk kefir poolish and dough were fermenting too quickly. However, I thought that it might be worth trying some diastatic malt to see if more sugars can be produced by the added diastatic malt. Diastatic malt acts on damaged starch and, although I would expect that the barley malt added to the flour is balanced against the degree of starch damage in the flour, if there are enough sites for the diastatic malt to work on maybe there will be more natural sugars released from the damaged starch. Up to this point, I had been counting on the lactose in the milk kefir to contribute to crust browning. Maybe there isn't sufficient lactose to accomplish that purpose and/or there is something that is consuming the lactose, such as friendly bacteria as was discussed earlier in this thread at Reply 49 at http://www.pizzamaking.com/forum/index.php/topic,12173.msg115232.html#msg115232.

There are other ways of trying to increase the degree of crust coloration, such as using different forms of sugar and dried dairy whey, which is rich in lactose, but I would rather defer those possibilities pending the results you get from using the diastatic malt.

You mentioned that you used diastatic malt for the Montreal-style bagel dough that you made using the milk kefir in lieu of the commercial yeast. In widespreadpizza's bagel dough formulation, the only form of malt that I saw was non-diastatic barley malt (dry or liquid). Did you use the diastatic malt in lieu of the non-diastatic barley malt product, or did you supplement the flour with diastatic malt while still using the non-diastatic malt? That aside, I would fully expect the eggs to contribute to final crust coloration, making it difficult to isolate the independent crust browning effects of the eggs and malt.

Some time ago, either a member used the basic Lehmann NY style dough to make bagels or suggested that possibility, so to reverse that process and use bagel dough to make a pizza might work.

Peter
« Last Edit: November 17, 2010, 07:36:51 PM by Pete-zza »

Offline norma427

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #145 on: November 17, 2010, 08:20:21 PM »
Norma,

I agree with you that it did not appear that your milk kefir poolish and dough were fermenting too quickly. However, I thought that it might be worth trying some diastatic malt to see if more sugars can be produced by the added diastatic malt. Diastatic malt acts on damaged starch and, although I would expect that the barley malt added to the flour is balanced against the degree of starch damage in the flour, if there are enough sites for the diastatic malt to work on maybe there will be more natural sugars released from the damaged starch. Up to this point, I had been counting on the lactose in the milk kefir to contribute to crust browning. Maybe there isn't sufficient lactose to accomplish that purpose and/or there is something that is consuming the lactose, such as friendly bacteria as was discussed earlier in this thread at Reply 49 at http://www.pizzamaking.com/forum/index.php/topic,12173.msg115232.html#msg115232.

There are other ways of trying to increase the degree of crust coloration, such as using different forms of sugar and dried dairy whey, which is rich in lactose, but I would rather defer those possibilities pending the results you get from using the diastatic malt.

You mentioned that you used diastatic malt for the Montreal-style bagel dough that you made using the milk kefir in lieu of the commercial yeast. In widespreadpizza's bagel dough formulation, the only form of malt that I saw was non-diastatic barley malt (dry or liquid). Did you use the diastatic malt in lieu of the non-diastatic barley malt product, or did you supplement the flour with diastatic malt while still using the non-diastatic malt? That aside, I would fully expect the eggs to contribute to final crust coloration, making it difficult to isolate the independent crust browning effects of the eggs and malt.

Some time ago, either a member used the basic Lehmann NY style dough to make bagels or suggested that possibility, so to reverse that process and use bagel dough to make a pizza might work.

Peter

Peter,

Understanding what really happens in any dough is hard.  When using this milk kefir as a leavening agent understanding even seems harder for me.  Since the diastatic malt does work on damaged starch maybe this next experiment will help me learn more if the malt powder does help with residual sugars.  I just donít know enough about all this to figure this out, but might learn more.  I also thought possibly the lactose in the milk kefir would contribute to crust browning, but so far it doesnít seem like it did.  I know this milk kefir is supposed to have more friendly bacteria and that also complicates things.  It might be the friendly bacteria that is consuming the lactose. 

I know Marcís (widespreadpizza) formula called for non-diastatic barley malt, but I didnít have of that, so I just substituted the diastatic malt in the formula for my bagels.  It seemed to work okay for me. My mother really liked the bagels so I will be making them again in a few weeks. I donít know if the added amounts of eggs to the formula that I had quartered then did help my bagels or not.  When I have time some day I will try the formula I used for Marcís bagels and see if it will make a decent pizza.  It seems like it would anyway. I will save some of the bagel dough when I make it again and then try to make a pizza.

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #146 on: November 19, 2010, 11:49:58 AM »
This is the formula I am going to use for the next attempt at the milk kefir poolish pizza.  I mixed the poolish around the same time this morning and will wait until I think it is ready to be incorporated into another dough.  I hope I figured out the malt powder right for the amount of flour I am using for this formula. 

To note about the extra dough ball I made last week, I am watching how it ferments.  It was placed in the deli case after I made the pizza on Tuesday, then brought home and now is in the refrigerator.  There are more bubbles on the bottom and sides, but it doesnít look like it is overfermented.  I will see if this dough made last Friday can make it until Tuesday. At least that is my plan for right now.

Dough formula for dough to be made today and pictures of top and bottom of dough ball made last Friday.

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #147 on: November 19, 2010, 11:51:12 AM »
pictures of dough ball

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #148 on: November 19, 2010, 08:13:29 PM »
Well, some good news and bad news on the milk kefir poolish today.  The poolish looked like it was ready to be incorporated into the final dough at lot earlier than before.  I didnít even bother looking at it and when I went to take it along to market today, it looked like it was ready.  I had other errands to do and also go to market, so the milk kefir poolish had to wait until I returned home to incorporate it into the final dough.  The milk kefir poolish pH was 4.57 and the pH of the final dough was 5.07.  The final dough temperature was 74.7 F.

1st picture milk kefir poolish
2nd picture dough ball

Norma

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Re: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough
« Reply #149 on: November 21, 2010, 11:01:01 PM »
These are some pictures of how the milk kefir dough looked on both dough balls this afternoon.  I had deflated the one bubble on the milk kefir extra dough ball from last week.  This evening the extra dough ball has gotten some darker flecks on it.  The other milk kefir dough ball I made with the extra poolish seems to be fermenting faster.  Hopefully the extra dough ball I saved will bake into a tasty pizza.

Pictures below

Norma