Author Topic: the progress of the regular Lehmann dough for market (Read 22844 times)

norma427 · « **Reply #580 on:** October 08, 2012, 07:04:27 PM »

Norma

norma427 · « **Reply #581 on:** October 08, 2012, 07:05:14 PM »

Norma

norma427 · « **Reply #582 on:** October 08, 2012, 07:06:29 PM »

Norma

norma427 · « **Reply #583 on:** October 08, 2012, 07:07:29 PM »

Norma

norma427 · « **Reply #584 on:** October 08, 2012, 07:08:28 PM »

Norma

Pete-zza · « **Reply #585 on:** October 08, 2012, 07:44:49 PM »

Norma,

If it wasn't the flour, maybe the problem is the changing season. I recalled that Tom Lehmann wrote an article at PMQ about the types of problems that commonly arise when the seasons change. I found the link for the article (http://www.pmq.com/mag/2006march/lehmann.php) but it no longer works. This is a problem I have been running into since PMQ went to digital publications. However, I was able to retrieve the old paper magazine article using the Wayback Machine. The archived Wayback Machine version of the article is at http://web.archive.org/web/20100326065639/http://www.pmq.com/mag/2006march/lehmann.php. You should click on the Impatient? link. A lot of the article doesn't apply to your outdoor setting but maybe some of the suggestions that Tom makes still apply to your situation. Since that setting is much different than the typical pizzeria or bakery setting, that might help explain why the Kyrol distributor did not get any complaints from other customers.

Peter

norma427 · « **Reply #586 on:** October 08, 2012, 08:46:35 PM »

Quote from: Pete-zza on October 08, 2012, 07:44:49 PM

Norma,

If it wasn't the flour, maybe the problem is the changing season. I recalled that Tom Lehmann wrote an article at PMQ about the types of problems that commonly arise when the seasons change. I found the link for the article (http://www.pmq.com/mag/2006march/lehmann.php) but it no longer works. This is a problem I have been running into since PMQ went to digital publications. However, I was able to retrieve the old paper magazine article using the Wayback Machine. The archived Wayback Machine version of the article is at http://web.archive.org/web/20100326065639/http://www.pmq.com/mag/2006march/lehmann.php. You should click on the Impatient? link. A lot of the article doesn't apply to your outdoor setting but maybe some of the suggestions that Tom makes still apply to your situation. Since that setting is much different than the typical pizzeria or bakery setting, that might help explain why the Kyrol distributor did not get any complaints from other customers.

Peter

Peter,

Thank you so much for retrieving the old paper magazine article and referencing that article from Tom Lehmann on the Wayback Machine. That article from Tom does makes sense to me. Tom’s article loaded really fast for me and I didn’t have to click the impatient part. It has really changed in temperatures in our area in the last week. The humidity when I made my dough last week I really don’t recall about, or even the temperature, but today it was really cool and dry at market. Maybe even moisture got into the Kyrol flour from the rain we had this past week and changed my flour. I know when I balled the dough balls today, in batches of 18, they had to be balled quickly, or they wanted to dry out really fast and would get a dry skin on the one side that was exposed to the air. I never noticed the KASL flour changing last year in any way at all, but maybe it did. I know KASL is made within strict guidelines. I know my setting at market is a lot different than most pizzerias or bakeries. I never know what temperature or humidity it will be. My market setting is like being outside, but at least it doesn’t rain inside.

I was so glad the flour and ingredients to make dough did mix properly today. I thought I must be going nuts and had somehow lost how to make my normal dough when I know what I usually do. I know I have made a few mistakes in weighing errors, but nothing like last week.

Norma

norma427 · « **Reply #587 on:** October 16, 2012, 09:07:54 PM »

I had mixed my doughs this week with adding the salt to the water first. I also had fun playing with the pizza mold today at market.

Norma

norma427 · « **Reply #588 on:** October 16, 2012, 09:08:59 PM »

Norma

johnnydoubleu · « **Reply #589 on:** October 16, 2012, 09:58:05 PM »

Have you improved your dough as a result of your endless experimentation Norma?

norma427 · « **Reply #590 on:** October 16, 2012, 10:03:51 PM »

Quote from: johnnydoubleu on October 16, 2012, 09:58:05 PM

Have you improved your dough as a result of your endless experimentation Norma?

John,

I am not sure if I improved my dough or not with my endless experimentation. I am only doing a one day cold fermented Lehmann dough right now for market.

Norma

Chicago Bob · « **Reply #591 on:** October 16, 2012, 10:26:27 PM »

Norma,
Is the pizza molder something you're going to regularly use or do you feel you pretty much already are able to form your pie's satisfactorily without it?

johnnydoubleu · « **Reply #592 on:** October 16, 2012, 10:30:46 PM »

Quote from: norma427 on October 16, 2012, 10:03:51 PM

John,

I am not sure if I improved my dough or not with my endless experimentation. I am only doing a one day cold fermented Lehmann dough right now for market.

Norma

As you know I love to tinker too, I just was hoping you had some firm takeaways in light of all your testing.

It's the journey, not the destination, right?

norma427 · « **Reply #593 on:** October 16, 2012, 10:33:14 PM »

Quote from: Chicago Bob on October 16, 2012, 10:26:27 PM

Norma,
Is the pizza molder something you're going to regularly use or do you feel you pretty much already are able to form your pie's satisfactorily without it?

Bob,

I don't know if I am going to use the pizza mold regularly or not yet. I can form my pies, but kinda like the pizza mold for some reason.

Norma

Chicago Bob · « **Reply #594 on:** October 16, 2012, 10:37:36 PM »

Kewl....

norma427 · « **Reply #595 on:** October 16, 2012, 10:40:40 PM »

Quote from: johnnydoubleu on October 16, 2012, 10:30:46 PM

As you know I love to tinker too, I just was hoping you had some firm takeaways in light of all your testing.

It's the journey, not the destination, right?

John,

I know you love to tinker too.

I really can’t say my pizzas I am making now are the best, but my customers like them.

You are right that it is all about the journey, but sometimes I like to find a new destination I like for pizza. I guess I am somewhat like you and also trying to come-up with a better pizza, but don’t anyways succeed.

This might be off-topic, but did you hear anything from JimmyG? I have been concerned about him as I haven’t seen him on the forum, or posting pies on MPM.

Norma

johnnydoubleu · « **Reply #596 on:** October 21, 2012, 08:56:50 PM »

Quote from: norma427 on October 16, 2012, 10:40:40 PM

Did you hear anything from JimmyG?

I haven't, but I trust he is just super busy with academic stuff and doesn't have much spare time at the moment.

norma427 · « **Reply #597 on:** October 21, 2012, 09:25:47 PM »

Quote from: johnnydoubleu on October 21, 2012, 08:56:50 PM

I haven't, but I trust he is just super busy with academic stuff and doesn't have much spare time at the moment.

John,

Thanks for telling me that you think Jim is super busy with academic stuff. I don't know if Jim posted on the epoxy thread, or on Slice, that he had planned to go to NY this past summer. That is why I wondered why I haven't seen him here on the forum or posting pies on Slice.

Norma

norma427 · « **Reply #598 on:** October 25, 2012, 09:17:09 AM »

This is just another white pizza made with my same one day cold fermented Lehmann dough. I still find it interesting how the rim crust bakes differently on white pizzas than my regular cheese or meat pizzas.

Norma

norma427 · « **Reply #599 on:** November 14, 2012, 09:11:05 PM »

I mixed two different 20 lb. batches of Lehmann dough on Monday, one with using the Kryol flour and one with using the GM Full Strength flour. They both used exactly the same formulation and method for mixing, scaling and balling. I did take pictures, but I don’t think anyone could tell the differences in the pizzas. When the GM Full Strength was used the dough balls seemed drier when opening them. I am not sure if that was from the flour sitting longer or not. I am going to do the same experiment again this coming Monday and will note if I saw or tasted any differences.

Norma