After mixing my poolish today for the preferment Lehmann dough at market, I was pondering after watching how the poolish develops many times in the past over the three day period and then seeing how strong the gluten gets from just letting it cold ferment. When I take the poolish out of the container it is very bubbly and the strands of gluten are very strong. I never saw the poolish fall at market while cold fermenting. It makes me wonder, if this is also how a long fermented dough can develop gluten over about 4 days or more. This thinking was just related to the thread I am also working on trying to make a pizza like Pizzarium. I would think that a dough like is used for a pizza in teglia, would form the tight gluten bonds during the long cold ferment, just by letting it cold ferment. I also saw in my experiments with the preferment Lehmann dough poolish different things could happen differently with different doughs that were made from just the poolish the other week. I donít know if anyone might agree with me or not, in letting a dough ferment (either cold or bulk room ferment) and then the gluten getting stronger just by itself after mixing to the right point, but they are in my thoughts now.
On another note, I did send Tom Lehmann a PM this morning and told him the first experiment at market with the 4% added dairy whey did give the crust great coloration, because he had asked me to let him know how my experiments worked with the added dairy whey. I did tell Tom Lehmann I was going to do a few more experiments with the added dairy whey at market, before I would decide to use dairy whey all the time in my dough. I also gave him the link to the preferment Lehmann pizza with the added dairy whey incase he wanted to see the pictures of the pizza. I donít know if Tom Lehmann looked at the pictures of the pizza with added dairy whey or not, but Tom Lehmann did PM me this afternoon. This is what he said.
The best part of using whey to get the crust color is that the lactose sugar in the whey (this is the sugar responsible for the darkening of the crust color when using whey) in not fermentably be the yeast, hence, it is not affected by any additional fermentation that the crust might receive after it leaves your control, making it great for take and bake applications.
Tom Lehmann/The Dough Doctor
After Tom Lehmann reply, I now wonder how I should reply back to his PM. I always wanted to make a take and bake pizza at market, but always had limited results, in varying degrees. I never thought about a take and bake while using dairy whey and what effects dairy whey would have on a take and bake pizza.