Author Topic: the progress of the regular Lehmann dough for market  (Read 64645 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #625 on: January 21, 2013, 09:45:21 PM »
I'm glad they fiddled with the thermostats again Norma cause it's gonna be cold tomorrow....Brrrr!!
Don't forget about Craig's requested readings girl.... ;D

Bob,

I know the people that fiddle with the thermostats.  They both have little heaters at their stands and they both arenít at market any other day but market day.  Last week the one said to me no one turned the thermostat back and I said yes they must have because when I was at market the Friday before and last Monday it was cold.  I knew they turned it up again, but didnít say anything more.  When the thermostat is turned up the heaters keep running and running almost continually.  I wouldnít want to see the propane bills for market.

I know it is supposed to be cold in our area tonight and tomorrow.  At least in the winter I have the oven to keep me warm on Tuesdays.

I did write myself a note today at market to take Craigís readings he wanted.

Norma 
Always working and looking for new information!


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #626 on: January 21, 2013, 09:53:25 PM »
 ;D
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #627 on: January 23, 2013, 08:36:51 PM »
I think I am finished playing around with the new formulation I was trying for the Lehmann dough at market.  The dough balls fermented too much and the dough balls were harder to open.  The final pizzas were okay, but not what I am looking for.  I canít figure out what is going on with the formulation I have been trying, but it is back to my old Lehmann dough formulation.

Two pictures of one final pizza.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #628 on: January 31, 2013, 08:47:48 AM »
I tried a little different Lehmann dough when I made the dough batches on Sunday.  I decreased the hydration to 61%, didnít add sugar, changed the Kosher salt to 1.85% and changed the olive oil to 1.95% and finally used 0.25% IDY because I was going to cold ferment the dough balls for 2 days instead of one day.  I think I like that Lehmann dough better, but will experiment with it more.  The first picture below is the first pizza that came out of the oven in the morning.  I also timed a few pizzas coming out of my deck oven to see how long they take to bake.  The bake times were around 5 minutes 30 seconds to 6 minutes. 

I also thought I was having problems with my pizza prep fridge in it keeping a steady low enough temperature.  I had checked the top of the pizza fridge last week and it seemed okay, but when I went to market on Sunday the temperatures kept changing, so I put all my dough balls into the deli case because I really didnít trust the pizza prep fridge since the last few weeks the dough balls looked almost overblown.  Well, Tuesday confirmed to me that the pizza prep fridge isnít keeping the right temperature after checking the digital thermometer different times on the top of the pizza prep fridge and the bottom.  Yesterday morning I called different businesses and people to see where I might get my pizza prep fridge fixed, or if I have to replace it.  I found a place in Myerstown that is going to come out today or tomorrow to see what it costs to fix my pizza prep fridge.  Being the equipment at my small pizza stand is commercial equipment just anyone wouldnít have the parts if it can be fixed.  Since I never dealt with this company before and I didnít have an account with them they required I give a 300.00 deposit from my credit card before they come out to look at the pizza prep fridge.  Of course the company will take money off of my credit card if the price to fix my pizza prep fridge is less than 300.00.  Hopefully, my pizza prep fridge can be fixed, because there is no way it could be moved out, unless I would rip out the whole front of my stand.  There is no room to move the pizza prep fridge out between my deck oven and where I open my doughs.  That space is way to small.  I have to move my Hobart mixer across my stand and move my one table out for the repair man to be able to move my pizza prep fridge around to look at the back of it.  That darn Hobart mixer is heavy and I will have one heck of a time trying to move it. 

Steve and I decided to try a regular Lehmann dough ball in a 8-square steel pan later Tuesday and temper it in the Hatco Unit like I am doing for Detroit style pizzas.  We also dressed it like a Detroit style pizza with the same cheese blends.  We were going to taste test some slices and were hungry for a slice, but as soon as we took it out of the oven a customer wanted to purchase the whole pizza.  So much for wanting to taste how it differed from a Detroit style pizza.  I donít know why, but this pizza also wanted to become uneven on the top of the pizza.  I guess there are things I never will figure out.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #629 on: January 31, 2013, 08:49:25 AM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #630 on: January 31, 2013, 08:50:39 AM »
Norma
Always working and looking for new information!

Offline JimmyG

  • Registered User
  • Posts: 477
Re: the progress of the regular Lehmann dough for market
« Reply #631 on: January 31, 2013, 09:51:38 AM »
Well I cant judge the taste but from the pictures but those pies look outstanding Norma, great job! :chef:
I am curious why you decided to decrease the hydration and the salt content. Was there a reason or were you just tinkering? :)
Jim
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 620
  • Location: Near New Haven, CT
Re: the progress of the regular Lehmann dough for market
« Reply #632 on: January 31, 2013, 09:52:18 AM »
Norma: I sure hope your prep fridge can be repaired inexpensively. I like the micro blisters on the NY pie. What did you like better about the 2-day cold ferment... taste... crumb? I have a question about the Detroit style one (a style that I'm not familiar with, so please excuse me). How was the crumb? It looks a little less open than your other pies.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #633 on: January 31, 2013, 10:01:44 AM »
Well I cant judge the taste but from the pictures but those pies look outstanding Norma, great job! :chef:
I am curious why you decided to decrease the hydration and the salt content. Was there a reason or were you just tinkering? :)
Jim

Thanks Jim! 

I am always tinkering to find a better NY style pizza for market, so really there was no reason for decreasing the hydration and the salt content.

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #634 on: January 31, 2013, 10:12:31 AM »
Norma: I sure hope your prep fridge can be repaired inexpensively. I like the micro blisters on the NY pie. What did you like better about the 2-day cold ferment... taste... crumb? I have a question about the Detroit style one (a style that I'm not familiar with, so please excuse me). How was the crumb? It looks a little less open than your other pies.

Barry

Barry,

Thank you for saying you hope the prep fridge can be repaired inexpensively.  I know other dealers that cost 95.00 just to come look at commercial equipment and that is tacked on to a service charge so hopefully this business will be fair.  You just never know what to do in a case like this.

I did like the 2 day cold fermented Lehmann dough better.  Just fermenting for one more day just gives a better taste in my opinion. 

Yes, the crumb on the Lehmann dough made into a Detroit style was a little denser, but I it still looked moist.  I would have liked to have tasted a slice.  At 61% hydration that is a lot different than what I have been trying for a Detroit style pizza.  I am posting about my Detroit style pizzas on the Two Billís thread under Sicilian.  I found it interesting though when the dough was proofed in the Hatco Unit that the Lehmann dough was then quite sticky after the tempering.

Norma
Always working and looking for new information!

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23186
  • Location: Texas
  • Always learning
Re: the progress of the regular Lehmann dough for market
« Reply #635 on: January 31, 2013, 11:14:45 AM »
Norma,

It would have been interesting to get the feedback of the customer who purchased the square Lehmann pizza. You might try it again sometime. It might not pass muster as a Detroit style pizza but for those customers who might prefer a quasi-Detroit style pizza in a square format, that might give you a fourth type of pizza to add your repertoire without having to create another dough.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #636 on: January 31, 2013, 11:35:50 AM »
Norma,

It would have been interesting to get the feedback of the customer who purchased the square Lehmann pizza. You might try it again sometime. It might not pass muster as a Detroit style pizza but for those customers who might prefer a quasi-Detroit style pizza in a square format, that might give you a fourth type of pizza to add your repertoire without having to create another dough.

Peter

Peter,

I would like to know how that customer that purchased that experimental square Lehmann pizza liked it, but I doubt I will hear what they thought.  We didnít have any Detroit style pizzas to offer at that time.  Steve and I did say it was an experimental pizza, but that didnít stop the customer from purchasing it.  I had looked at Steve quickly when the customer told him they wanted to purchase that pizza, because I knew we both wanted to taste it, but making the money for the whole pizza probably was better in the end.  I probably will try the experiment again when I find the time, but donít think I want to offer a fourth type of pizza at market.  Those square pies take a lot longer to bake and I would rather concentrate on Detroit style pizzas.  I am not a machine in trying to make too many types of pies, but it is fun to experiment when I find time.

Norma
Always working and looking for new information!

Offline bfguilford

  • Lifetime Member
  • *
  • Posts: 620
  • Location: Near New Haven, CT
Re: the progress of the regular Lehmann dough for market
« Reply #637 on: January 31, 2013, 04:26:05 PM »
I had looked at Steve quickly when the customer told him they wanted to purchase that pizza, because I knew we both wanted to taste it, but making the money for the whole pizza probably was better in the end.

Those darned customers who take the food right out of your mouth. I don't know why you put up with them, Norma.  ::)

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #638 on: January 31, 2013, 04:56:07 PM »
Those darned customers who take the food right out of your mouth. I don't know why you put up with them, Norma.  ::)

Barry

Barry,

 :-D Steve and I already had a few slices of pizza and I can make it again sometime, so I guess it really didn't matter except at the time we were ready to try it.  :P

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #639 on: February 01, 2013, 02:18:11 PM »
I believe my little pizza prep fridge is now fixed so it stays at a constant temperature.  The technician said that the condenser was full of flour and he checked it with gauges and believed the condenser just needed a good cleaning.  Thankfully it wasnít more serious than what it was.  The technician was even full of flour until he was finished fixing my pizza prep fridge.  It now stays at whatever temperature it is set at.  That is one problem with having such a small area to prepare everything.  No only is that not enough room to move around, but so many things need to be moved to get at one piece of equipment to repair it.  It is also difficult to keep flour away from the refrigeration equipment.  

It was only 50 degrees at market today.  Dave made a few signs for me and painted the inside door beside my pizza stand today.  

Norma
« Last Edit: February 01, 2013, 02:20:37 PM by norma427 »
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #640 on: February 01, 2013, 03:58:55 PM »
Good to hear you dodged a big repair bullet(or worse) Norma.  :-\ Your refrigeration technician looks young enough to be paid with pizza's!  ;D
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #641 on: February 01, 2013, 05:18:45 PM »
Good to hear you dodged a big repair bullet(or worse) Norma.  :-\ Your refrigeration technician looks young enough to be paid with pizza's!  ;D

I am also glad the fridge could be fixed.  The refrigeration technician talked to someone at headquarters a few times after he tested different stuff.  I am not sure how much my bill will be yet (probably in the 200.00-to 300.00 dollar range), but the young technician told me I wouldnít be paying as much for him an hour than if they would had sent a more senior technician out to look at my fridge.  I didnít know they were different levels of refrigeration technicians and from the same business and then you paid more by the hour for them.  The young technician told me he just graduated last August from learning to be a refrigeration technician.  The technician told me he works out in the cold a lot.  Today when the technician was at market it felt like 12 degrees F outside with all the wind and coldness.  I sure wouldn't want to work outside in those conditions as they were today.

Norma
Always working and looking for new information!


Offline adletson

  • Registered User
  • Posts: 109
  • Age: 32
  • Location: Northwest AL
Re: the progress of the regular Lehmann dough for market
« Reply #642 on: February 08, 2013, 11:09:25 AM »
I can say as a guy who worked outside in those kinda conditions when I was as young or younger than him, being paid in in hot pizza would have been warmly welcomed!  :P

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #643 on: February 08, 2013, 04:16:47 PM »
I can say as a guy who worked outside in those kinda conditions when I was as young or younger than him, being paid in in hot pizza would have been warmly welcomed!  :P

adletson,

That young technician told me that in addition to working in really cold temperatures he also works in really hot temperatures (up to 155 degrees F) in the summer sometimes on roofs of supermarkets on their refrigeration equipment.  I don't see how they can stand those kind of temperature changes and I did ask him how he could work in so many different temperatures and all he said was you just keep working.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #644 on: February 15, 2013, 11:25:30 AM »
Well my friendly young refrigeration technician was at market again this morning to looked at my pizza prep fridge.  The other week (Friday) when the technician was there I thought my problems were fixed, but the following Tuesday when the food inspector came she said my pizza prep fridge was a little higher in temperature than it should be.  I thought what the heck is going on with that now and told the food inspector I just had the pizza prep fridge repaired a few days ago.  I then turned the dial down more and the temperature did go down.  Well this past Tuesday the temperature started going up again and my regular NY style dough balls almost fermented too much near the end of the day.  I knew I would need to call again for more repairs.  The refrigeration technician checked different things today and said maybe there was a small leak in the tubing somewhere and if there was maybe the refrigeration needed Freon or gas.  He checked and my number was only 10 when it should have been 20.  He said everything else appeared to be working well from the tests he did.  The technician said sometimes if there is a little leak somewhere it can take years for the problem to surface from Freon leaking out slowly and then temperature not staying steady after enough coolant leaked out, but there still is enough coolant for the fridge to start out at the right temperature when it is turned on.  After he put in more Freon or gas it is working and the temperature went back down to 33 degrees F on number 2 on the dial.  The technician had a special gauge he used to check if there were any leaks in the top and bottom of the fridge, but he couldnít find any evidence of any leaks.  I left the fridge on and am going back over to market this afternoon to check on it.  Hopefully the problems are fixed now.

Maybe I should have tried to be some kind of technician in my former life.  At least by the tests they gave me in high school they said I was mechanically inclined, but I sure didnít listen to those tests and ended up just being a pizza maker at my old age.  :-D

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #645 on: February 22, 2013, 06:43:14 PM »
Hopefully my pizza prep fridge is fixed now.  Another higher up technician called me back this morning and said he got my message that the pizza prep fridge still wasnít working right.  I told him I couldnít figure out what was wrong because on Monday the temperature stayed at the right temperature and even Tuesday morning the temperature was good, until I started opening and shutting the doors more on the pizza prep fridge.  I told the technician that the temperature then went up from there and stayed above where it should be.  The refrigeration technician asked me if he should come out and look at it again.  I first asked how much I owed so far because I had called last week and they there wasnít a bill for the repairs yet.  I said I donít want to spend more money on repairs than it would cost to purchase a new pizza prep fridge.  He looked at my bill so far and said it was about 205.00.  I said that wasnít too bad.  The technician said his visit today would be included in that price unless there are more parts needed.  I said it would be okay to look at the pizza prep fridge again to see if it can be repaired.  I had looked at new pizza prep fridges recently and they sure arenít cheap. 

The higher up technician put more gauges on my fridge and I asked him lots of questions.  I asked him if maybe it could be that my thermostat is bad and he said it could be that.  He checked for gas leaks again and couldnít find any.  He then did some tests and said the thermostat wasnít cycling off and on as fast as it should.  The technician did replace the thermostat and said that should fix the problem. 

I asked the technician how long he had to go to school to learn to be a technician.  I was surprised at his answer.  He said he didnít go to school at all to be a refrigeration technician and just learned himself since he started working a place that made commercial dessert pies since the age of 14 in Lititz, Pa.  I got to talking to him about how frozen pies are made in a commercial environment and what he had to say was very interesting to me.  He talked about how everything went to being automated and how everything quickly went into blast freezers.  He said that when he started working there the pies were just baked there and then send elsewhere to be sold.  He told me that he had worked there for 25 years and so how automation took over and then they started making all the pies frozen instead of fresh.  I told him I was on a pizza making forum and knew something about how frozen pizzas are made, but didnít know a lot.  He said he did go to Tonyís frozen pizza facility and helped them different times.  http://www.tonys.com/home.htm  I asked him more questions about that.  I then mentioned Tom Lehmann and the technician said he did meet Tom at AIB when the technician Tom and others were working on making pizza cones.  I thought what he told me about pizza cones was very interesting.  We talked about commercial dough enhancers and how they work and he told me sometimes when he was working in places that made frozen stuff how much those fumes from the dough enhancers stuck to him.  He was familiar with Caravan Ingredients.  He said he canít believe that people want to purchase that frozen stuff.  He also talked about going to supermarkets to repair refrigeration things and how they all almost use frozen stuff to begin the bakes of many products.  The technician didnít even know there was a fresh pizza stand at market and he comes to market many times during the year.  He said he is going to visit my stand someday when it is opened and try my pizzas.  At least I had an enjoyable conversation while my pizza prep fridge was being fixed and also learned some new things.  I was doing stuff to clean up and other stuff while we talked.  It took him about 3 hrs. to fix my pizza prep fridge.  The back and insides were taken apart this time.  At least I think this refrigeration repair company is being fair with me.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #646 on: February 22, 2013, 06:46:18 PM »
I forgot the pictures.

Norma
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #647 on: February 22, 2013, 10:05:15 PM »
Norma,
 You are quite a gal....you should be a PR person for a big company, no joke.

                    "To be a PR person, I feel you need to posses a certain skill set that can be broken down into two categories: human skills and professional skills. Human skills include things such as patience and congeniality, while professional skills include the ability to speak publicly and write professionally."

Bob
"Care Free Highway...let me slip away on you"

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23814
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: the progress of the regular Lehmann dough for market
« Reply #648 on: February 22, 2013, 10:28:55 PM »
Norma,
 You are quite a gal....you should be a PR person for a big company, no joke.

                    "To be a PR person, I feel you need to posses a certain skill set that can be broken down into two categories: human skills and professional skills. Human skills include things such as patience and congeniality, while professional skills include the ability to speak publicly and write professionally."

Bob


Bob,

Thanks for your kind words, but my grammar and usage is way off target here on the forum and really when I speak to someone in person.  I donít have correct punctuation in my writing and you can ask Steve about my pronunciation a lot of the time.  I donít carefully choose words and donít know when to begin and end paragraphs when writing.  I just like to talk and find out what people know.  You can also ask Steve about that too.  :-D

I do have patience most of the time.  I could never be a public speaker though.  I shuddered in high school when I had to get it and give a report in front of my classmates.  I am still the same if I donít really know someone.  If I find someone has a common interest then I can go on and on.

Norma 
Always working and looking for new information!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12473
  • Location: Durham,NC
  • Easy peazzy
Re: the progress of the regular Lehmann dough for market
« Reply #649 on: February 22, 2013, 11:01:36 PM »
  I just like to talk and find out what people know. 
And that is a valuable gift....most people like to talk just to hear themselves talk. Believe me, I know talent when I see it.

OK, I'll leave you alone about this now....before you loose patience with me!  >:D

Bob
"Care Free Highway...let me slip away on you"


 

pizzapan