My daughter and I finally got the Hatco Unit to market today. I will try the larger batch of poolish this Friday. I had plugged the unit in today to test the temperature again to make sure the temperature would stay at 80 degrees F. I had tested the unit before in my tool shed and I donít know if it was the coldness of the tool shed or what might have happened, but the temperature did stay at 80 degrees F there. When I tested the Hatco Unit at market today the temperature went to 90 degrees F at the lowest setting. I then fooled around with it trying different things. I found by letting one of the doors a little open, the temperature did stay right around 80 degrees F for an hour. I didnít have more time to try it today, but will on Friday.
I also made two batches of regular Lehmann dough today to test the water I usually get and the water from Queens, NY. Both 15 lb. finished dough batches had the same temperatires. I tasted each raw dough about 5 times to see if I could taste a difference in the dough. In my opinion the Queens, NY dough tasted a lot saltier. Iíll see tomorrow if I can taste any difference in the finished pizza. I also will get some of my pizza testers to taste the pizza. Both doughs looked the same.
These are pictures of the Hatco Unit under the pizza oven on a shelf, my water, Queens, NY water, dough from NY water, and pictures of the kinds of cheese I use on my pizzas.