Author Topic: the progress of the regular Lehmann dough for market (Read 23428 times)

norma427 · « **Reply #400 on:** July 19, 2012, 03:49:57 PM »

Quote from: DannyG on July 19, 2012, 03:39:22 PM

Currently I've been using a Ischia starter and 61% hydration. I've been using the same formula for that last couple of months (I make pizza once a week) but the last couple of pizzas have not been up to par. They are still good by most standards but it's easy to get picky if you have been on this board for any length of time. I started looking at my old notes and then dove into old threads that I had marked for notification. After skimming through a bunch of them I decided to go back and retry some of the oldies but goodies. In the fridge I currently have a Reinhart and now your recipe. If it didn't effect the waistline I could eat pizza every day.

Danny,

I have no idea why your same formula with the Ischia starter is not up to par. I know how it is to get picky after being on the forum for awhile. That is also where I am now.

If you are interested in trying the Lehmann dough with the Ischia starter, this is the thread where Peter helped me. http://www.pizzamaking.com/forum/index.php/topic,11700.0.html Just one more pizza for your list of pizzas if you decide to try it.

Of course there are lots of other great threads to use the Ischia starter.

I also really like the Reinhart doughs. I also could eat pizza every day too, but try to eat somewhat healthy other days of the week.

Best of luck if you try the Lehmann dough out.

Norma

anton-luigi · « **Reply #401 on:** July 19, 2012, 11:19:21 PM »

My first inclination without asking any questions, would be to wonder if your stock bottle of starter has become too acidic, accounting for the change in your pizza using the same recipe you have been? just the first thing that pops into my mind is all.

norma427 · « **Reply #402 on:** July 23, 2012, 09:41:12 PM »

I mixed the Briess white sorghum syrup Lehmann dough this morning. The Briess syrup was added to the water. This is the dough ball. The mix went well in my Kitchen Aid mixer. The oil was added last, after the dough came together well.

Norma

norma427 · « **Reply #403 on:** July 24, 2012, 10:02:09 PM »

Scott123,

Just to let you know, Steve and I did test my deck oven at much higher temperatures tonight after I was finished selling pizzas. I had my deck oven up to 775 degrees F.

The good, bad and ugly I will post about later. I will tell you a few things tonight, that the bakes were within three minutes, but the pizza were unevenly browned on the bottom crust. The bottom crust was also too soft.

A few pictures for now.

Norma.

norma427 · « **Reply #404 on:** July 24, 2012, 10:03:41 PM »

Norma

scott123 · « **Reply #405 on:** July 24, 2012, 10:47:03 PM »

Norma, this is very encouraging.

Unless the undercrusts were pure carbon, I think there's hope. Remember how I talked about going 50 degrees higher than normal, and then 100? What's your normal bake temp?

I'll know better once I see a shot of the how dark the undercrust got, but, right now, based on this, I think you might be able to work at 675, get a 4ish minute bake, with the top finishing at the same time as the bottom.

I'm curious, on a scale of 1-10, how crispy was the bottom of the skater pie vs. your recent grill pie vs. this? If you could make Steve's skater pie at the market, would you? Or are your customer's taste a bit different than yours?

norma427 · « **Reply #406 on:** July 24, 2012, 11:09:19 PM »

Quote from: scott123 on July 24, 2012, 10:47:03 PM

Norma, this is very encouraging.

Unless the undercrusts were pure carbon, I think there's hope. Remember how I talked about going 50 degrees higher than normal, and then 100? What's your normal bake temp?

I'll know better once I see a shot of the how dark the undercrust got, but, right now, based on this, I think you might be able to work at 675, get a 4ish minute bake, with the top finishing at the same time as the bottom.

I'm curious, on a scale of 1-10, how crispy was the bottom of the skater pie vs. your recent grill pie vs. this? If you could make Steve's skater pie at the market, would you? Or are your customer's taste a bit different than yours?

Scott123,

I have too much to post for tonight and too many pictures to resize. Steve and I baked two pies at different higher temperatures. The undercrusts weren’t too dark, but the one side was almost pure white, while the other side looked almost exactly right. Even the side that looked right was still too soft. I did rotate the pies on the screen a few times. I will also post pictures of a bake of my normal pies tomorrow and how long they take to bake on the stopwatch on my cell phone. My normal pizza bake times today were around 5 minutes 15 seconds, or a little longer.

Steve skater pies were just right in crispness in my opinion. As I told you before the bottom of my grill pizza was more like a Neapolitan pie in my opinion. I don’t think I would ever be able to make Steve’s kind of skater pies in my deck oven. My gas never even shut off one time while we were experimenting and it was about an hour, or longer, that it took to do the experiments.

Norma

norma427 · « **Reply #407 on:** July 25, 2012, 07:41:25 AM »

These are the results of the experiment with the Briess sweet sorghum syrup and the pictures, that Peter set-forth the formulation (to replace the sugar) in the one day cold ferment Lehmann dough.

The dough fermented a little more than I would have thought in one day. I used a bigger plastic container because the dough was for a 18” pizza. The dough ball set out at room temperature for about an hour. It was hot and very humid at market yesterday. The dough ball opened well. When the pizza was baking it seemed to have good oven spring. I placed a screen under the pizza near the very end of the bake, because I was not sure if the bottom crust was browning too much. I really now don’t think I would have had to place the screen under the pizza at the end of the bake, but I am not sure.

The rim crust didn’t have a lot of browning, but the rim crust was moist. The bottom looked like it had browned enough but I thought the bottom crust was a little to soft, but Steve liked it. My great-granddaughter was at market yesterday and she ate a slice and said the pizza is delicious. I had to laugh when she said that, because she is only two years old.

Norma

norma427 · « **Reply #408 on:** July 25, 2012, 07:42:59 AM »

Norma

norma427 · « **Reply #409 on:** July 25, 2012, 07:44:53 AM »

Norma

norma427 · « **Reply #410 on:** July 25, 2012, 07:46:37 AM »

Norma

norma427 · « **Reply #411 on:** July 25, 2012, 07:47:43 AM »

Norma

norma427 · « **Reply #412 on:** July 25, 2012, 07:49:18 AM »

Norma

norma427 · « **Reply #413 on:** July 25, 2012, 07:50:42 AM »

Norma

norma427 · « **Reply #414 on:** July 25, 2012, 07:52:01 AM »

Norma

norma427 · « **Reply #415 on:** July 25, 2012, 07:52:58 AM »

Norma

norma427 · « **Reply #416 on:** July 25, 2012, 07:54:22 AM »

Norma

norma427 · « **Reply #417 on:** July 25, 2012, 07:56:18 AM »

Norma

norma427 · « **Reply #418 on:** July 25, 2012, 07:59:51 AM »

These were 2 regular pies yesterday that were baked at my regular deck oven temperatures.

Norma

norma427 · « **Reply #419 on:** July 25, 2012, 08:01:23 AM »

Norma