Author Topic: Lehman room temp poolish....  (Read 1173 times)

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Offline Jackitup

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Lehman room temp poolish....
« on: September 07, 2009, 10:43:51 AM »
I started with the following recipe from a Lehman's recipe:
F-13.75 oz
W-8.44 oz
Y-0.03 oz
O-0.14 oz
S-0.24 oz
I mixed all the water, yeast and 1/2 the flour with a wisk, covered with plastic and let bubble in a warm spot for 12 hours. Then after 12 hours the poolish had a very nice boozey smell to it, I beat it for about 5 minutes with the paddle on high speed in the KA unitil it got very stringy and pulling away from the sides of the bowl. I then added the rest of the flour and put on the spiral hook and beat for 5 minutes on speed 3, then added the salt and oil and another 5 minutes til well incorporated and soft. Now let rise for 2.5 hours before forming into skins and baked at 500 degrees on a Fibrament stone. A very nicely flavored crust, airy, chewy and very easy to work with.
Pizza was topped with black and green olives, ham, mushrooms, onions and pepperoni with a mix of salsa mozz, mozz, and parm.
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