Norma,
I have set forth below the dough formulation I used recently to make a poolishbased Lehmann dough formulation with the diastatic malt. This is the formulation on which I commented earlier at Replies 229, 231 and 237, starting at
http://www.pizzamaking.com/forum/index.php/topic,9908.msg90277.html#msg90277.
Normally, I don’t change more than one variable at a time. However, on occasion I will do so either for fun or to test my analytical skills. For the latest experiment, I was trying to test several things. First, I wanted to try a “cool” poolish that prefermented at the room temperature then prevailing in my kitchen (around 65 degrees F). That meant not using any temperature control, as one might get from using a proofing box or a unit such as the ThermoKool MR132. Second, I wanted to subject as much of the flour as possible to the prefermentation process while keeping the hydration of the preferment at 100%. So, for this particular test, I used all of the formula water and an equal weight of flour. Third, I wanted to try using some diastatic malt. I intentionally used more diastatic malt than normally recommended to test what might be a suitable outer limit of use for that ingredient. In my case, I used 1.30% of the total formula flour. Finally, I used a blend of King Arthur bread flour and vital wheat gluten (Hogsdon Mill brand) to achieve a total protein content equal to that of a highgluten flour. I used the Mixed Mass Percentage Calculator at
http://foodsim.unclesalmon.com/ to do the apportionment between the KABF and the VWG.
The dough formulation I ended up with, for a single 14” pizza and using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, is as follows:
Total Lehmann NY Style Dough FormulationKABF/VWG Flour Blend* (100%): Water (61%): IDY (0.40%): Salt (1.75%): Olive Oil (1%): Diastatic Malt Powder** (1.30%): Total (165.45%):
 236.76 g  8.35 oz  0.52 lbs 144.43 g  5.09 oz  0.32 lbs 0.95 g  0.03 oz  0 lbs  0.31 tsp  0.1 tbsp 4.14 g  0.15 oz  0.01 lbs  0.74 tsp  0.25 tbsp 2.37 g  0.08 oz  0.01 lbs  0.53 tsp  0.18 tbsp 3.08 g  0.11 oz  0.01 lbs  1.25 tsp  0.42 tbsp 391.73 g  13.82 oz  0.86 lbs  TF = 0.08976

* The KABF/VWG Flour Blend comprises 230.17 grams (8.12 oz.) KABF and 6.59 grams (0.23 oz.) Hodgson Mill VWG (approx. 2 ¼ t.)
** Diastatic malt volume measurements increased by ten times the dough calculating tool values (to correct for an error in the tool)
Note: Nominal thickness factor = 0.088; dough is for a single 14” pizza; bowl residue compensation = 2%
Preferment (Poolish)KABF/VWG Flour Blend (100%): Water (100%): IDY (0.30%): Total (200.3%):
 144.3 g  5.09 oz  0.32 lbs 144.3 g  5.09 oz  0.32 lbs 0.43 g  0.02 oz  0 lbs  0.14 tsp  0.05 tbsp 289.04 g  10.2 oz  0.64 lbs  TF = N/A

Note: Poolish represents about 73.8% of the total dough weight and utilizes all of the total formula water; 0.14 t. IDY is 1/8 t. + a bit more than 1/64 t. (the “pinch” minimeasuring spoon)
Final MixPoolish (from above): 289.04 g  10.2 oz  0.64 lbs
Remaining KABF/VWG Flour Blend (100%): Remaining IDY (0.45184%): Total Formula Salt (4.60122%): Total Formula Olive Oil (2.45398%): Total Formula Diastatic Malt Powder (3.37423%):
 92.42 g  3.26 oz  0.2 lbs 0.42 g  0.01 oz  0 lbs  0.14 tsp  0.05 tbsp 4.25 g  0.15 oz  0.01 lbs  0.76 tsp  0.25 tbsp 2.27 g  0.08 oz  0 lbs  0.5 tsp  0.17 tbsp 3.12 g  0.11 oz  0.01 lbs  1.25 tsp  0.42 tbsp

Total Dough Batch Weight: 391.73 g  13.82 oz  0.86 lbs
Note: 0.14 t. IDY is 1/8 t. + a bit more than 1/64 t.
I prepared the poolish preferment in a bowl using a sturdy wooden spoon. In preparing the poolish preferment, I used water at a room temperature of around 105 degrees F. The finished poolish temperature was 82.4 degrees F. The poolish prefermented at a room temperature of around 65 degrees F for about 4 hours. As previously noted in an earlier post in this thread, there was little noticeable bubbling. By the time the poolish was placed into the refrigerator, the poolish temperature had dropped from 82.4 degrees F to about 66.9 degrees F. The poolish remained in the refrigerator for 71 hours, or one hour shy of three days. For that one hour, I let the poolish warm up at a room temperature of 66 degrees F. I then completed the Final Mix by combining the poolish with the remaining flour, the remaining IDY, and the total formula salt, oil and diastatic malt. I used the flat beater attachment of my basic KitchenAid stand mixer, at stir speed, to bring the ingredients together initially, for about a minute or two, and then switched to the Chook for a knead, at speed 2, for about 5 minutes. I placed two poppy seeds on the dough ball, which I had lightly oiled, and placed the dough in the refrigerator. The poppy seed method is described at
http://www.pizzamaking.com/forum/index.php/topic,6914.0.html.
The dough remained in the refrigerator for about 47 hours. At that point, the increased spacing of the poppy seeds suggested a doubling of the dough, but the dough was still firm to the touch and looked like it could have gone a few days more, possibly even several days more. After a roughly twohour warmup at a room temperature of about 65 degrees F, I opened up the dough ball to form a 14” skin. The dough exhibited some elasticity but the skin was very robust without any tendency to form thin spots or webbing. With periodic rests of 30 seconds or so, I was able to form the skin to 14” with little difficulty. Clearly, the large quantity of poolish relative to the total dough weight (about 73.8%) contributed significantly to the strength of the dough. This leads me to believe that using a smaller quantity of poolish is perhaps a better approach to achieve a better balance between elasticity and extensibility. Extending the fermentation time might also help in achieving this outcome. After dressing the skin in a basic pepperoni style, I baked the pizza on a pizza stone that had been placed on the lowest oven rack position and preheated for about an hour at around 525 degrees F. The total bake time was around 78 minutes.
The photos below show the finished pizza. As noted previously in an earlier post in this thread, the crust flavor was good but not great. That leads me to believe that a “cool” poolish is not the optimum method for achieving the best crust flavors. The finished crust and crumb also had doughy or “gummy” sections. That did not detract from the eating experience but, at 1.30% diastatic malt, one might reasonably expect that result since that is a wellknown outcome when using high levels of that ingredient. In my case, especially with the cool poolish approach and with the small amount of IDY, followed by further cold fermentation, it is possible that no diastatic malt was needed. As noted earlier in this thread, the crust color was more golden than anything else, with a breadlike appearance.
Peter