Author Topic: the progress of the regular Lehmann dough for market (Read 23920 times)

norma427 · « **Reply #440 on:** July 28, 2012, 11:41:01 AM »

Quote from: DannyG on July 28, 2012, 09:43:02 AM

Norma,
Just to clarify, your total mix time is approximately 6 minutes, including the 3 minutes for mixing in the oil? Or are you mixing without the oil for 6 minutes and then adding the oil for a total of approximately 9 minutes? (I'm guessing the first but just wanted to check)

Danny,

The total mix time is about 9 minutes on speed one on my Kitchen Aid mixer. I just watch the dough when it is in the Kitchen Aid to see when I think it is mixed enough, so it could be a little less or more time. The oil could be added to the water to speed up the mix time. I have tried that before and it seemed to work out okay. I think each mixer will mix differently too. I don’t know what brand of mixer you have. There are different models of Kitchen Aid mixers too, so I don’t think they all mix the same. Even when mixing by hand, the Lehmann dough doesn’t take that long to mix. The oil can be added to the water when mixing by hand also.

I never saw much of a difference in the final pizzas if the oil was added to the water. I also have tried that at market with my Hobart and really couldn’t see that much of a difference in those pizzas.

Norma

DannyG · « **Reply #441 on:** July 28, 2012, 02:03:53 PM »

Quote from: norma427 on July 28, 2012, 11:41:01 AM

I never saw much of a difference in the final pizzas if the oil was added to the water. I also have tried that at market with my Hobart and really couldn’t see that much of a difference in those pizzas.

Norma

That was going to be my next question! Why do you wait so long before adding the oil. I have always added it to the water like you mentioned but in my last pizza I followed your recipe and technique of adding the oil later. The pie turned out great but I didn't know if there was a reason for doing so. It certainly is more difficult to add in later as the oil coats the inside of the mixing bowl and causes the dough to just spin on the hook. I had to work it in a little by hand before finishing it off in the mixer.

norma427 · « **Reply #442 on:** July 28, 2012, 02:48:13 PM »

Quote from: DannyG on July 28, 2012, 02:03:53 PM

That was going to be my next question! Why do you wait so long before adding the oil. I have always added it to the water like you mentioned but in my last pizza I followed your recipe and technique of adding the oil later. The pie turned out great but I didn't know if there was a reason for doing so. It certainly is more difficult to add in later as the oil coats the inside of the mixing bowl and causes the dough to just spin on the hook. I had to work it in a little by hand before finishing it off in the mixer.

Danny,

You don’t have to wait that long to add the oil. It has just been what I had been doing since I started to mix the NY style dough at market. I stray from that sometimes and do mix the oil with the water. There are many ways to try and mix the Lehmann dough for any results you might want to achieve. With my Hobart mixer the oil becomes incorporated fast after the spinning of the dough. I know my Kitchen Aid mixer is not that fast when adding the oil last. There are many posts on when to add the oil for a NY style dough. I really don’t know what method is right. I play around with both methods. I think you will have to experiment and see what method you like best.

These are Tom Lehmann’s standard instructions for mixing a NY style dough for commercial purposes.

http://pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/

Norma

norma427 · « **Reply #443 on:** July 30, 2012, 11:19:17 AM »

I mixed another dough to try tomorrow with MFB to replace the oil. I mixed a little differently this time. I did put the MFB in with the flour, but first mixed the ingredients in the water with the flat beater, then changed to the dough hook.

Norma

Pete-zza · « **Reply #444 on:** July 30, 2012, 05:25:27 PM »

For the record, MFB stands for Made for Baking, which is a shortening product: http://www.conagrafoodservice.com/ProductDetail.do;jsessionid=33758431EC0708E4DE08D2E6B1E31816?productUpc=2700073651.

Peter

norma427 · « **Reply #445 on:** July 30, 2012, 05:56:44 PM »

Quote from: Pete-zza on July 30, 2012, 05:25:27 PM

For the record, MFB stands for Made for Baking, which is a shortening product: http://www.conagrafoodservice.com/ProductDetail.do;jsessionid=33758431EC0708E4DE08D2E6B1E31816?productUpc=2700073651.

Peter

Peter,

Thanks for the link to what MFB really is.

Norma

norma427 · « **Reply #446 on:** August 01, 2012, 09:16:37 PM »

These are the pictures of the Lehmann dough pizza made with MFB and also a Lehmann dough pizza made without MFB. The pictures are first of the Lehmann dough pizza made with MFB and dressed with stuff from my garden. Two kinds of peppers were first roasted in the oven. There were also different cheeses on the MFB pizza. The regular Lehmann dough pizza was made shortly after the MFB pizza.

The MFB Lehmann dough ball was left out a little too long to warm-up, but I became too busy to open it when I wanted to.

I thought it was interesting that the pizza made with MFB was so differently than the Lehmann dough pizza made with olive oil.

If there are any questions, just ask.

Norma