Author Topic: Lehmann Dough using starter  (Read 1012 times)

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Offline tscaife

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Lehmann Dough using starter
« on: April 10, 2011, 09:06:37 PM »
I decided to try and make a NY Style Pizza based on Lehmann style dough from Pete-zza's roadmap in the New York style forum. This was my second attempt and I wanted to make it with a rise at room temp per Txcraig1's suggestion. My first attempt was here http://www.pizzamaking.com/forum/index.php/topic,13526.msg134459.html#msg134459

I fed my starter Saturday night with 75g of KAAP and 75 g of water. Sunday morning it had doubled in size. At 7:30 AM I made the dough using the following from the preferment calculator;

Total Formula:
Flour (100%):    529.79 g  |  18.69 oz | 1.17 lbs
Water (62%):    328.47 g  |  11.59 oz | 0.72 lbs
Salt (1.75%):    9.27 g | 0.33 oz | 0.02 lbs | 1.66 tsp | 0.55 tbsp
Oil (1%):    5.3 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Total (164.75%):   872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
Single Ball:   436.41 g | 15.39 oz | 0.96 lbs

Preferment:
Flour:    52.98 g | 1.87 oz | 0.12 lbs
Water:    52.98 g | 1.87 oz | 0.12 lbs
Total:    105.96 g | 3.74 oz | 0.23 lbs

Final Dough:
Flour:    476.81 g | 16.82 oz | 1.05 lbs
Water:    275.49 g | 9.72 oz | 0.61 lbs
Salt:    9.27 g | 0.33 oz | 0.02 lbs | 1.66 tsp | 0.55 tbsp
Preferment:    105.96 g | 3.74 oz | 0.23 lbs
Oil:    5.3 g | 0.19 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Total:    872.83 g | 30.79 oz | 1.92 lbs  | TF = 0.1

I didn't do anything special. I just mixed the ingredients, hand kneaded for 10 minutes and split into 2 equal dough balls. No autolyse, resting, etc. I then let them rise on the counter in bowls for 9 hours. When ready I stretched the dough to 14", dressed and baked at 525* on a baking stone. I did the exact same thing for the second pie.

I used KAAP for these pizzas. I know most say that is bad but, I wanted to see what it was like to have something to compare it to.

It turned out much better than the first. The flavor was fantastic! The crumb wasn't quite what I was hoping for but, much better than my first try.

Any suggestions or criticism would be greatly appreciated. Thanks for looking!






« Last Edit: April 10, 2011, 09:08:11 PM by tscaife »


Offline Ev

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Re: Lehmann Dough using starter
« Reply #1 on: April 11, 2011, 07:54:20 AM »
Looks like a great pie to me! A little thick for N.Y. style, maybe. Did you use a "thickness factor" value? Was this a natural starter culture? No commercial yeast?

Offline ERASMO

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Re: Lehmann Dough using starter
« Reply #2 on: April 11, 2011, 08:25:15 AM »
what type of natural starter are you using?

Offline tscaife

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Re: Lehmann Dough using starter
« Reply #3 on: April 11, 2011, 09:16:41 AM »
The thickness was good I thought. It was foldable but, still a bit crispy. It was .1 thickness factor per the preferment calculator.

I used Ischia starter from Sourdoughs International. No commercial yeast.

I want to get bigger holes in the crust. I am hoping that switching to hi-gluten flour or changing my kneading technique will help with that.


Offline norma427

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Re: Lehmann Dough using starter
« Reply #4 on: April 11, 2011, 10:14:43 AM »
tscaife,

I donít know if you are interested, but I made a preferment dough with one of the starters from sourdough.com at http://www.pizzamaking.com/forum/index.php/topic,11700.0.html  If you are interested, you can see what I used for the preferment and how I went about mixing my doughs, with Peterís help.  I cold fermented my doughs on the above mentioned thread. 

Norma
Always working and looking for new information!

Offline tscaife

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Re: Lehmann Dough using starter
« Reply #5 on: April 11, 2011, 10:47:12 AM »
Thanks Norma! I don't know how I missed that thread.

I will read through the thread tonight but, one quick question. How did you knead the dough? Is the fact that I am hand kneading it going to have a big effect on my results (crumb) in your opinion?




Offline norma427

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Re: Lehmann Dough using starter
« Reply #6 on: April 11, 2011, 10:58:55 AM »
Thanks Norma! I don't know how I missed that thread.

I will read through the thread tonight but, one quick question. How did you knead the dough? Is the fact that I am hand kneading it going to have a big effect on my results (crumb) in your opinion?





tscaife,

You can hand mix the dough, like I did at Reply 74 http://www.pizzamaking.com/forum/index.php/topic,11700.msg109480.html#msg109480

If you read though the thread, you can see the changes I made with Peterís help.

Norma
Always working and looking for new information!

Offline tscaife

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Re: Lehmann Dough using starter
« Reply #7 on: April 11, 2011, 11:01:36 AM »
I skimmed through the thread and hope to give it a closer read tonight. Your pizzas look great!!!

You and Pete mentioned that your dough didn't have a sour flavor. Mine was very sour. I liked it but, wonder why mine came out that way. Maybe the room temp rise vs cold rise? I will have to experiment and see what my results are like with a cold rise.

Also your crumb looks fantastic! Is this due to the Hi-gluten flour? I used KAAP and assume that has something to do with it but, any other hints would be greatly appreciated. I know it's probably hard to diagnose based on my cell phone pics.

Thanks!

« Last Edit: April 11, 2011, 01:04:14 PM by tscaife »


 

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