John or anyone else that might be interested,
I would not have made these posts, but since I posted I was trying the experiment on the 5 dough ball batch of trying balling after the dough fermented, and also balling right after the mix, I thought I need to make these posts.
I sure donít know what I did wrong, but somehow I must have mixed something wrong when I mixed the 5 dough ball batch. I thought back to what I could have done wrong, but canít remember anything I did wrong, but know I did something wrong, because even the pizzas made with the balling right after mixing where nothing like regular Lehmann doughs I made before. When I was mixing the 5 dough ball batch my friend was at her market stand across from me house cleaning her stand. We were talking the whole time I was weighing the ingredients for the regular Lehmann dough, so somehow I must have done something wrong in weighing the ingredients. I really donít know, but could have weighed the amount of yeast wrong, but donít really know if that is what was wrong. Whatever I did, it will remain a mystery to me what happened.
All the dough balls from the 5 dough ball batch of regular Lehmann doughs (with both the ball after the mix and the balling of the dough after a day), opened differently than ever before. They seemed to stretch out so easily and felt like a Lehmann dough, but somehow they seemed more slack than a regular Lehmann dough. The dough balls didnít feel like a higher hydration, but were different somehow. There didnít seem to be many fermentation bubbles in any of the dough balls, even the ones that were left at room temperature for 3 to 5 hrs.
Even the bakes of the 5 dough batch were different than any other regular Lehmann doughs I have made before. The pizzas just didnít bake the same, even though I had the oven temperature at the same temperature. Someone might not be able to tell from the pictures, but both Steve and I opened dough balls and saw the bakes, and we both concluded they were nothing like a regular Lehmann dough. Steve and I both have made regular Lehmann doughs before, so we both couldnít figure out what I did wrong.
First picture of a Lehmann dough using the ball right after the mix.
Sorry, I fouled-up this experiment.