I have attempted to adapt to your Lehmann dough recipe (16 in. crust) using Reinharts epoxy method in the dough formula below. The method below has a two-stage build, mixing the soaker and preferment on Friday and mixing the final dough on Monday for Tuesday’s bake. Reinhart’s traditional method involves a firm starter (biga) and soaker. I decided to move away from the firm starters for two reasons, 1) Firm starters in general are more acidic and sour in flavor than high hydration ferments, especially if they are held over multiple days. Therefore, I upped the hydration to 100% for the preferment. 2) Also, I in my personal opinion, it will be easier to get achieve a homologous dispersion of the preferment and soaker throughout the final dough during mixing.
The amount of soaker in this formula I effectively tripled (50% of the total dough weight) to see if we could extract more flavor from the soaker itself. To that end, I have also noted that the initial water temp should be between 120-130F before refrigeration. At these temps, the enzymes in the dough will become more active, hopefully contributing more flavor to the overall dough without cooking the starches in the grain.
I am hoping this formula will maximize the flavors in the dough without turning too bread-like, but you never know
Flour (100%): 308.21 g
Water (64%): 197.25 g
Salt (2.0%): 6.18 g
IDY (.25%): 0.77 g
Total (166.45%): 513.01 g | 18.1 oz | 1.13 lbs | TF = 0.09
Flour: 15.435 g
Water: 15.435 g
IDY: 0.77 g or 0.26 tsp
Total: 30.87 g
Flour: 128.25 g
Water: 128.25 g
Total: 256.5 g
Flour: 164.56 g
Water: 53.61 g
Salt: 6.18 g
Preferment: 30.87 g
Soaker: 256.5 g
Total: 513.01 g | 18.1 oz | 1.13 lbs | TF = 0.09
For the soaker, the water temp should be as hot a your faucet can achieve, ideally between 120F and 130F. Mix the dough, leave at room temp for 30 mins and refrigerate.
For the preferment, mix and refrigerate immediately. If possible, try to keep your dough temp below <70F.
For the final dough, mix together the water, preferment and soaker until evenly dissolved and homologous. Then added in the flour, salt and mix away.
Let me know if you have any thoughts or concerns, or would like to take this in a different direction with other dough styles. If you would like to add in any oil, sugar, whey
, etc to the formula, let me know as well, and I can calculate out the percentages for you.