Author Topic: the progress of the regular Lehmann dough for market  (Read 65647 times)

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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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Offline Pete-zza

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Re: the progress of the regular Lehmann dough for market
« Reply #540 on: September 20, 2012, 03:53:37 PM »
Norma,

Maybe sometime you can try weighing all of the things that you put on two pizzas, one with the Alfredo sauce and toppings and one with your regular sauce and toppings. The dough ball weights and pizza sizes would be the same. I'd be interested in the weight differences and also any differences in bake times and temperatures.

Peter

Offline Chicago Bob

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Re: the progress of the regular Lehmann dough for market
« Reply #541 on: September 20, 2012, 03:57:17 PM »
Maybe because the Alfredo sauce doesn't have the water in it like a traditional tomato sauce Norma.  ???
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #542 on: September 20, 2012, 04:13:36 PM »
Norma,

Maybe sometime you can try weighing all of the things that you put on two pizzas, one with the Alfredo sauce and toppings and one with your regular sauce and toppings. The dough ball weights and pizza sizes would be the same. I'd be interested in the weight differences and also any differences in bake times and temperatures.

Peter

Peter,

I will try to do that experiment this coming Tuesday.  I know the tomato sauce does weigh more than the garlic Aldredo sauce, just by using both of them.  I do apply about the same amount of mozzarellas, but a little less mozzarellas for the garlic Alfredo pizzas.  All my dough ball weights for market are the same.  I will weigh both pizzas after the bake and also see how long they both take to bake.  Each pizza I make with the extra toppings for the garlic Alfredo pizza never get weighed for the spinach, peppers, or grape tomatoes, but I can also weigh them if you want me to.  I donít even weigh the garlic Alfredo sauce, but those garlic Alfredo pizza always look better.   

Norma
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #543 on: September 20, 2012, 04:16:44 PM »
Maybe because the Alfredo sauce doesn't have the water in it like a traditional tomato sauce Norma.  ???

Bob,

The garlic Alfredo sauce doesn't have the water like traditional sauce, but if you look at some pictures of after my sauce is applied, it really isn't watery.  I have no idea if the water in the sauce changes something or not.   :-\

This has been bugging me, because every time I make a garlic Alfredo pizza they always look better in all ways.

Norma
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Offline Pete-zza

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Re: the progress of the regular Lehmann dough for market
« Reply #544 on: September 20, 2012, 04:20:16 PM »
Norma,

If you can, I would also like to see the weights of everything that goes onto the pizzas, individually. I think that information is more useful for this test than the baked weights, although the baked weights might also be instructive since they might indicate that one pizza is losing weight faster than the other.

Peter

Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #545 on: September 20, 2012, 04:32:25 PM »
Norma,

If you can, I would also like to see the weights of everything that goes onto the pizzas, individually. I think that information is more useful for this test than the baked weights, although the baked weights might also be instructive since they might indicate that one pizza is losing weight faster than the other.

Peter

Peter,

I will try to do both this coming Tuesday. 

I didn't think I had any pictures of a regular baked pizzas on Tuesday, but I did take one.  This wasn't my best looking regular pizza Tuesday, but it sure doesn't look anything like the garlic Alfredo pizza to me.  The garlic Alfredo pie I made on Tuesday (and posted those pictures from) was made about 10:30 am.  I didn't take any other pictures of garlic Alfredo pies on Tuesday.

Norma

 
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Offline Chicago Bob

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Re: the progress of the regular Lehmann dough for market
« Reply #546 on: September 20, 2012, 04:49:55 PM »

This has been bugging me, because every time I make a garlic Alfredo pizza they always look better in all ways.

Norma
Does the Alfredo look better than the pies you make when you put the tomato sauce on top of the cheese?
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #547 on: September 20, 2012, 05:41:25 PM »
Does the Alfredo look better than the pies you make when you put the tomato sauce on top of the cheese?

Bob,

I never really put the tomato sauce on top of the cheese, (if I recall right) on any regular Lehmann dough NY style pizzas.  I do on Sicilian pizzas, Greek style and the boardwalk pies.  I am wondering if I shouldnít apply my cheese and sauce something like the boardwalk thread.  I never tried that on my regular NY style pizzas before.  On the boardwalk thread I try to get the rim crust as flat as I can, so I canít compare those pies with my regular pies.  I did post that I was going to do an experiment to see if the crusts have a lot of oven spring on the boardwalk thread if I donít try to really press and flatten that dough.  That cheddar cheese is oilier too, so that might not be a good comparison and also is a different dough formulation. 

I havenít compared any garlic Alfredo Lehmann pies with trying to apply the cheese and sauce differently. 

Norma
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Offline Chicago Bob

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Re: the progress of the regular Lehmann dough for market
« Reply #548 on: September 20, 2012, 06:55:35 PM »
Gotcha... ;)
You do so many experiments it's hard to keep up with you most of the time girl.   :chef:
But I do follow what you are saying about the market pizza never having been tried with reverse cheese/sauce.
I just sit back and enjoy cause I pretty much like all the stuff you do, thanks.  8)
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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #549 on: September 20, 2012, 07:19:19 PM »
Gotcha... ;)
You do so many experiments it's hard to keep up with you most of the time girl.   :chef:
But I do follow what you are saying about the market pizza never having been tried with reverse cheese/sauce.
I just sit back and enjoy cause I pretty much like all the stuff you do, thanks.  8)

Bob,

There is much to be learned with each experiment.  Sometimes it can confuse me more and sometimes the experiments do help me.  I believe they do confuse me more than help me most of the time.  Each variable can change something.  Sometimes I believe that pizza doughs are trying to outthink me and they do succeed.  :-D

Norma
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