Author Topic: the progress of the regular Lehmann dough for market  (Read 48229 times)

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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #520 on: August 22, 2012, 01:35:54 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #521 on: August 22, 2012, 01:36:50 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #522 on: August 22, 2012, 01:37:45 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #523 on: August 22, 2012, 01:39:49 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #524 on: August 22, 2012, 01:40:38 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #525 on: August 22, 2012, 01:41:52 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #526 on: August 22, 2012, 01:43:19 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #527 on: August 22, 2012, 01:44:07 PM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« 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 didnít 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
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #529 on: August 29, 2012, 09:32:28 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #530 on: August 29, 2012, 09:33:15 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #531 on: August 29, 2012, 09:33:56 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #532 on: August 29, 2012, 09:34:46 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #533 on: August 29, 2012, 09:35:27 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #534 on: August 29, 2012, 09:36:03 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #535 on: August 29, 2012, 09:36:53 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #536 on: August 29, 2012, 09:37:54 AM »
Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« 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 couldnít tell any difference in how the dough balls handled or how the final pizzas looked.  I didnít take any pictures, because really there wasnít any differences in how they looked.  They also tasted the same.  I thought those results were odd, but I sure canít explain why there werenít any differences in those pizzas.

Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« 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
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #539 on: September 20, 2012, 03:47:05 PM »
Norma
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