Author Topic: the progress of the regular Lehmann dough for market (Read 23189 times)

norma427 · « **Reply #520 on:** August 22, 2012, 01:35:54 PM »

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norma427 · « **Reply #521 on:** August 22, 2012, 01:36:50 PM »

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norma427 · « **Reply #522 on:** August 22, 2012, 01:37:45 PM »

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norma427 · « **Reply #523 on:** August 22, 2012, 01:39:49 PM »

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norma427 · « **Reply #524 on:** August 22, 2012, 01:40:38 PM »

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norma427 · « **Reply #525 on:** August 22, 2012, 01:41:52 PM »

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norma427 · « **Reply #526 on:** August 22, 2012, 01:43:19 PM »

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norma427 · « **Reply #527 on:** August 22, 2012, 01:44:07 PM »

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norma427 · « **Reply #528 on:** August 29, 2012, 09:31:36 AM »

I used 2% Briess sweet sorghum syrup with Kyrol flour in the Lehmann dough formulation. When opening the dough ball it almost opened normally and didn’t just almost fall open as before. The dough ball was easier to open than my normal Lehmann dough though.

There was good oven spring, good rim crust browning and also good bottom crust browning in my opinion. The rim crust was very moist. The bottom crust had a nice crispness. I thought this experiment went well with the 2% Briess sweet sorghum syrup. Steve and I liked this pizza. This was an 18" pizza.

Norma

norma427 · « **Reply #529 on:** August 29, 2012, 09:32:28 AM »

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norma427 · « **Reply #530 on:** August 29, 2012, 09:33:15 AM »

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norma427 · « **Reply #531 on:** August 29, 2012, 09:33:56 AM »

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norma427 · « **Reply #532 on:** August 29, 2012, 09:34:46 AM »

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norma427 · « **Reply #533 on:** August 29, 2012, 09:35:27 AM »

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norma427 · « **Reply #534 on:** August 29, 2012, 09:36:03 AM »

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norma427 · « **Reply #535 on:** August 29, 2012, 09:36:53 AM »

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norma427 · « **Reply #536 on:** August 29, 2012, 09:37:54 AM »

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norma427 · « **Reply #537 on:** September 13, 2012, 08:39:38 AM »

I tried an experiment with mixing Kyrol and GM Full Strength flour (80/20) for this past Tuesday, using the same formulation for a 5 dough ball batch. I couldn’t tell any difference in how the dough balls handled or how the final pizzas looked. I didn’t take any pictures, because really there wasn’t any differences in how they looked. They also tasted the same. I thought those results were odd, but I sure can’t explain why there weren’t any differences in those pizzas.

Norma

norma427 · « **Reply #538 on:** September 20, 2012, 03:45:28 PM »

I still am mystified why garlic Alfredo pizzas are different than my regular topping pizzas even using the same dough. To me, even the taste of the crust is better and there is more oven spring. That is also strange. I would like all my pizzas to look something like this. The bottom crust browns the same.

This pizza was from this past Tuesday.

Norma

norma427 · « **Reply #539 on:** September 20, 2012, 03:47:05 PM »

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