Author Topic: the progress of the regular Lehmann dough for market  (Read 70028 times)

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Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #725 on: October 15, 2013, 10:33:51 PM »
Norma


Offline fazzari

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Re: the progress of the regular Lehmann dough for market
« Reply #726 on: October 16, 2013, 12:02:32 AM »
VERY, VERY, VERY Nice Norma....thank you!!

John

Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #727 on: October 16, 2013, 06:36:45 AM »
VERY, VERY, VERY Nice Norma....thank you!!

John

John,

If you want me to try another stretch and fold dough ball next week I can.

Norma

Offline fazzari

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Re: the progress of the regular Lehmann dough for market
« Reply #728 on: October 16, 2013, 08:29:25 AM »
John,

If you want me to try another stretch and fold dough ball next week I can.

Norma
Norma
Don't do anything on my account!!!...I know you are an experimenter, and if anything would pique your interest I know you would work with it.  As for me, I am mesmerized with the technique....not that the results are so much better, but that the results can be had with so little work!!  I'd love to know why, and will continue trying different routines to see what I can come up with.  On another front though, I am working with using a "third" fold on my doughs that have some age (this replaces my reball).  I'm now to the point that a third fold 3 hours prior to bake, with the dough left out to warm, produces the most marvelous textured pizza ever...every single time.....that is, a very thin crispy, tender crust, super oven spring and light as a feather.  The texture of the pizzas are slightly different as they age, but the third fold forces them to act almost the same...so far, every single time.  I'll let you know if I figure anything else out.  Have fun Norma, keep up the great work!

John

Offline norma427

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Re: the progress of the regular Lehmann dough for market
« Reply #729 on: October 16, 2013, 02:02:32 PM »

As for me, I am mesmerized with the technique....not that the results are so much better, but that the results can be had with so little work!!  I'd love to know why, and will continue trying different routines to see what I can come up with.  On another front though, I am working with using a "third" fold on my doughs that have some age (this replaces my reball).  I'm now to the point that a third fold 3 hours prior to bake, with the dough left out to warm, produces the most marvelous textured pizza ever...every single time.....that is, a very thin crispy, tender crust, super oven spring and light as a feather.  The texture of the pizzas are slightly different as they age, but the third fold forces them to act almost the same...so far, every single time.  I'll let you know if I figure anything else out.  Have fun Norma, keep up the great work!

John

John,

I know you are mesmerized with the technique of stretching and folding.  It also interests me why the stretch and fold method works like a longer mix.  I really have no idea why the stretch and fold method works the same to develop a dough.  I don't know at what lower hydration the stretch and fold method stops working.

I am interested your method using the third fold on your doughs that have some age.  I might try that method at some point in time because I love different textured pizzas.  I know you are an experimenter too  8) and I have always enjoyed your experimenting.

Norma


 

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