Author Topic: the progress of the regular Lehmann dough for market  (Read 72422 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #550 on: September 20, 2012, 07:35:48 PM »
Bob,

  Sometimes I believe that pizza doughs are trying to outthink me and they do succeed.  :-D

Norma
Nah...that's jus the devilish side of the Pizza Brain try'in to play tricks on you. You can handle it Norma...you show that Pizza Brain who's boss!    :chef:
"Care Free Highway...let me slip away on you"


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #551 on: September 20, 2012, 09:37:06 PM »
Nah...that's jus the devilish side of the Pizza Brain try'in to play tricks on you. You can handle it Norma...you show that Pizza Brain who's boss!    :chef:

Bob,

I don't think many members of this forum would agree that you are the boss always with any pizza dough.  There might be a few here. 

Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #552 on: September 21, 2012, 11:02:41 PM »
This pizza was made from a frozen dough ball from Tuesday.  My regular Lehmann dough sure bakes differently in Steveís WFO.

Norma
« Last Edit: September 21, 2012, 11:09:51 PM by norma427 »

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #553 on: September 21, 2012, 11:08:42 PM »
Magically, my regular NY style dough turned into a Neapolitan pizza.  :-D

Norma

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #554 on: September 22, 2012, 09:42:52 AM »
I sure like the looks of that Norma. Do you remember how long it cooked for and any idea what temp Steve's oven was up to when you cooked that? Thanks.
"Care Free Highway...let me slip away on you"

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #555 on: September 22, 2012, 09:54:22 AM »
I sure like the looks of that Norma. Do you remember how long it cooked for and any idea what temp Steve's oven was up to when you cooked that? Thanks.

Bob,

Thanks!  The pizza was cooked in a little less than 3 minutes, if I recall correctly.  I think Steveís oven on the hearth was about 780 degrees F, give or take about 20 degrees.  The dome was a lot hotter though.  That pizza was domed after the bottom crust looked about finished.  Steve and I were surprised how different this pizza tasted.  It didnít have any crispness on the bottom crust and was soft, something like a Kesteís pizza.

Norma 

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #556 on: September 22, 2012, 10:47:18 AM »
Thank you ma'am. I could see that the bottom look pretty tender...that is a real nice looking fast pie. I
'm putting it on my list for upcoming LBE trials. Norma, does your regular Lehmann dough for market cook the same even when you are using a dough ball that you had frozen? And do you know how long your frozen dough stays good.
That is your starter dough, correct?  Thanks.
"Care Free Highway...let me slip away on you"

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #557 on: September 22, 2012, 03:23:09 PM »

Norma, does your regular Lehmann dough for market cook the same even when you are using a dough ball that you had frozen? And do you know how long your frozen dough stays good.
That is your starter dough, correct?  Thanks.


Bob,

Any frozen dough balls I use at market do bake about the same.  Usually there is a little less rim crust coloration though.  I donít recall how long I have kept a frozen dough ball before trying to use it.  Usually, I use them the next week. I usually put the frozen dough balls in my pizza prep fridge the day before market to defrost, but I have used some at home that I didnít defrost that way.  I have a 2 freezers that donít defrost themselves though.  I donít know if that makes any difference. 

That wasnít a starter dough.  It had regular IDY as the yeast.

Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #558 on: September 26, 2012, 06:34:49 PM »
These are the results of the garlic Alfredo pizza and a regular cheese pizza made almost back to back.  The garlic Alfredo pie did bake differently on the rim, and I think it had more oven spring.  The bottom crusts almost look alike to me.  I didnít have time to time the bakes, but these are the pictures and numbers I got.  I also couldnít cut slices to show the rim crumb, because both of these pizzas were for customers that were waiting for them.  The garlic Alfredo pizza was purchased from a baker stand holder at market and we talked some about how different things lose weight when they are baked.  She didnít mind Steve and me fooling around a little with her garlic Alfredo pizza and even laughed about what we were doing when I told her I was trying to figure how why a garlic Alfredo pizza seems to bake differently than a pizza that has tomato sauce and cheese.  

Both dough balls were scaled at 1.124 lbs.  

Garlic Alfredo pizza

Garlic and Alfredo sauce 166 grams
Spinach 37 grams
Peppers 43 grams
Grape tomatoes 124 grams
Cheese 143 grams

Weight of pizza right out of the oven weight 1.152 lbs., or 881 grams.  The scale kept falling as the pizza was setting on the scale for a little while.

Regular Cheese Pizza

Sauce 8.3 ounces
Cheese mozzarella blend 7 oz.

Weight of pizza right out of the oven was 1.130 lbs.  I didnít think to change to grams, because it was a regular customers waiting for the cheese pizza.  These pizzas were baked near dinnertime, or about 6:00 pm.

Sorry, I should have kept all these weights either in ounces, lbs. or grams, but didnít.

This is also how Steveís and my aprons look near the end of a market day.  We really arenít messy, but the flour sure gets on everything.  :P

Today I was in downtown Lancaster and was holding up a sign that said:  ďWill work for Better PizzasĒ.  :-D

Norma
« Last Edit: September 26, 2012, 06:40:26 PM by norma427 »


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #559 on: September 26, 2012, 06:36:17 PM »
Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #560 on: September 26, 2012, 06:37:42 PM »
Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #561 on: September 26, 2012, 06:39:25 PM »
Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #562 on: September 27, 2012, 07:49:40 AM »
If anyone is interested, I used a regular Lehmann dough from this thread and put it into a small steel pan to make a Sicilian pizza.

I posted those results at:

http://www.pizzamaking.com/forum/index.php/topic,21198.new.html

Norma

Offline eiram21

  • Registered User
  • Posts: 127
Re: the progress of the regular Lehmann dough for market
« Reply #563 on: September 27, 2012, 09:34:40 PM »
If anyone is interested, I used a regular Lehmann dough from this thread and put it into a small steel pan to make a Sicilian pizza.

I posted those results at:

http://www.pizzamaking.com/forum/index.php/topic,21198.new.html

Norma

Oh, looks good, Norma! My husband likes the thicker stuff sometimes, so I'll try this in the winter. Thanks for sharing

Marie
Marie

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #564 on: September 27, 2012, 10:25:03 PM »
Oh, looks good, Norma! My husband likes the thicker stuff sometimes, so I'll try this in the winter. Thanks for sharing

Marie

Marie,

I am glad your husband likes the thicker pies sometimes.  I am going to try and make a little thinner pizza this coming Tuesday.  The pizza was a little too thick, at least for me.

Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #565 on: October 01, 2012, 07:15:59 PM »
I sure donít know what happened to my different batches of regular Lehmann dough today at market today.  I measured all the ingredients out on the scale and then mixed.  I could tell my dough was way too sticky.  I had to add a lot of extra flour to my first batch and then it was even sticky.  I scaled, balled and oiled the dough balls anyway and put them into the fridge.  I then mixed another dough batch, but a smaller one.  The same thing happened to that batch, but it wasnít as bad as the first batch.  I then mixed another smaller batch, because I couldnít figure out what I might be doing wrong.  The third batch came out like the second batch.  The second and third batches also needed extra flour.  I sure hope the dough balls are useable tomorrow, because if they arenít, I am in trouble.  :o  I thought after mixing the first batch I had made a measuring error, either with the water or flour, but after making two more batches, donít really think I did.  I didnít have time to mix another batch to see what would happen.   

The only thing I know is I opened a new bag of flour.  I sure wouldnít think that would make that much of a difference. 

Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #566 on: October 02, 2012, 09:55:38 PM »
At least my dough did work out okay even though I still donít know what went wrong and I sure have no idea how much extra flour I added to the batches of dough.  The dough was super soft and opened very easily. These are a few pictures of the flour.  It sure feels very fine in texture.  Steve even said the Kyrol  flour felt like Caputo flour.  I gave Steve some of the Kyrol flour to take home and test.  Steve and I tasted slices and they were good.  Thank goodness the pies were okay today.

Norma 


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #567 on: October 02, 2012, 09:56:36 PM »
Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #568 on: October 02, 2012, 09:57:22 PM »
Norma

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #569 on: October 02, 2012, 09:59:20 PM »
Norma

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #570 on: October 02, 2012, 10:32:13 PM »
Norma,
Do the people at Kyrol sell/bag different types of flour at their plant? Maybe you got a misbagged ? Your pies sure look good though(as always).
Are those cherry tomato's from your garden...nice pie!
"Care Free Highway...let me slip away on you"

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #571 on: October 02, 2012, 10:50:27 PM »
Norma,
Do the people at Kyrol sell/bag different types of flour at their plant? Maybe you got a misbagged ? Your pies sure look good though(as always).
Are those cherry tomato's from your garden...nice pie!

Bob,

ConAgra Mills does sell different kinds of flours that can be seen at this link, and the many different kinds on the left side if you click on them.  http://www.conagramills.com/our_products/our_products.jsp   I sure have no idea if they might have miss bagged my bag of Kyrol flour or not.  If I have time, maybe this weekend, I might do a wet gluten mass test on some flour that is left in the same bag I used.  I sure donít want to go though the same thing next week.

I had a few leftover frozen dough balls from last week and those doughs sure didnít open like the one I mixed yesterday. 

The grape tomatoes I purchased at market, but the peppers were from my garden.  Thanks for saying the pies looked good.  :)

Norma

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23561
  • Location: Texas
  • Always learning
Re: the progress of the regular Lehmann dough for market
« Reply #572 on: October 02, 2012, 10:54:54 PM »
Norma,

From what you recently posted, it sounds to me that you either got a bad bag of flour or it required that you adjust your dough formulation to adapt to the variations in the flour. In this respect, you might recall how John Fazzari frequently discussed how he had to constantly adjust his dough formulation from bag to bag of flour.

As you noted! ConAgra mills many different flours in its plants. However, I have never read of any instance where a particular flour milled by one of the majors in the industry ended up in the wrong bag.

Peter

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24383
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #573 on: October 02, 2012, 11:10:29 PM »
Norma,

From what you recently posted, it sounds to me that you either got a bad bag of flour or it required that you adjust your dough formulation to adapt to the variations in the flour. In this respect, you might recall how John Fazzari frequently discussed how he had to constantly adjust his dough formulation from bag to bag of flour.

Peter


Peter,

I didnít recall John posting about getting bad bags of flour and how he had to constantly adjust his dough formulation from bag to bag of flour.  I guess I could have gotten a bad bag of flour.  I had purchased two bags at the same time, but didnít open the second one yet.  I sure donít want to adjust my dough formulation each time to adapt to the variations in the flour.  I think I was lucky that the dough worked out as well as it did with me just throwing in extra flour.  I was also concerned I was going to overmix the dough, but I guess that didnít happen. 

What do you suggest I do?  I donít want that mess again next week and not being sure I will have dough I can use the next day.

Norma 

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #574 on: October 02, 2012, 11:12:38 PM »
Norma,

From what you recently posted, it sounds to me that you either got a bad bag of flour or it required that you adjust your dough formulation to adapt to the variations in the flour. In this respect, you might recall how John Fazzari frequently discussed how he had to constantly adjust his dough formulation from bag to bag of flour.

As you noted! ConAgra mills many different flours in its plants. However, I have never read of any instance where a particular flour milled by one of the majors in the industry ended up in the wrong bag.

Peter
Peter,
What would constitute a "bad bag of flour" ?
Norma said that EV felt the grind was similar to Caputo.
I remember John stating that he has to stay on top of his flour almost on a daily basis...what is this detail subject to exactly..hydration/absorption rate? Are these variances easily noticed by feel/sight? Thanks.
"Care Free Highway...let me slip away on you"


 

pizzapan