Author Topic: Preferment for Lehmann NY Style Pizza  (Read 159418 times)

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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1150 on: September 15, 2012, 07:32:47 AM »
Norma,

Kick-ass pies, as usual! They look fantastic!!  ;D

Thanks Mike!  :)  Those pies were made awhile ago. 

I really don't know if I will be able to make 4 days cold fermented preferment dough balls in a market situation with all the swings in temperatures.  I thought I would give it a go since the weather is getting cooler.  I would like to do a 2 or 3 day cold ferment, but that isn't possible.  Four days is a stretch, especially since I won't be able to watch what happens with the dough balls for two days.

Norma   


Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1151 on: September 15, 2012, 07:37:20 AM »
If anyone is interested, this is the work sheet for the dough I made yesterday.  The pictures of the dough ball are when the dough ball was about 21 hrs old.  I really donít think this dough ball will last until Tuesday. 

Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1152 on: September 15, 2012, 07:38:12 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1153 on: September 16, 2012, 11:02:11 AM »
This is what the preferment dough ball looks like after about 48 hours cold fermentation, if anyone is interested.

Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1154 on: September 17, 2012, 12:39:43 PM »
The preferment dough ball that was mixed on Friday still looks okay at 12:05 pm today.  Hopefully, it will still be okay tomorrow.  I didnít think about it when I formed the dough ball, but should have used the ďpoppy seed trickĒ to see how much it really fermented.  I took the temperature in my fridge where the dough ball has been cold fermenting this morning and it was 41.8 degrees F.

Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1155 on: September 20, 2012, 08:13:47 AM »
The four day old preferment Lehmann dough worked out okay, but I think I added too much yeast to the final dough, or either my final dough temperature was too high.  There was a bubble starting to form in the top of the dough ball before it was left to warm-up.  The dough ball was then left to warm-up for 2 hrs at room temperatures.  The dough ball was very easy to open. 

The taste of the crust was very good from the 4 day cold ferment, but I didnít think there was enough rim crust browning and there was a little to much bottom rim crust charring.  The rim crust was moist.  The bottom rim crust charring wasnít noticeable when tasting the pizza, but I donít like that much edge rim crust browning.  Also the pizza wanted to bubble a little in the middle of the pizza during the bake.  I donít know why that was since the dough ball was warm-up enough.  I also didnít think the rim was brown enough in some places, even though I did add some sugar to the formulation. 

Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1156 on: September 20, 2012, 08:14:32 AM »
Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1157 on: September 20, 2012, 08:15:44 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1158 on: September 20, 2012, 08:16:22 AM »
Norma


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Re: Preferment for Lehmann NY Style Pizza
« Reply #1159 on: September 20, 2012, 08:17:07 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1160 on: September 20, 2012, 08:17:51 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1161 on: September 20, 2012, 08:18:28 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1162 on: September 20, 2012, 08:19:22 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1163 on: September 20, 2012, 08:20:29 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1164 on: September 20, 2012, 08:21:41 AM »
Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1165 on: September 20, 2012, 09:44:53 AM »
That looks amazing!  :chef:

Offline bfguilford

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1166 on: September 20, 2012, 10:52:18 AM »
Norma:

My 12 year old son wants to know if we can come over for a slice. When I told him how far away you are, he asked if you could send one by courier :-D. I second that!

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.


Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1167 on: September 20, 2012, 03:01:52 PM »
That looks amazing!  :chef:

Steve,

Thanks for the nice compliment!  :)

Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1168 on: September 20, 2012, 03:04:07 PM »
Norma:

My 12 year old son wants to know if we can come over for a slice. When I told him how far away you are, he asked if you could send one by courier :-D. I second that!

Barry

Barry,

I would sure send your son a slice, but don't think he would like it after it was sitting around.  It would be all dried up.   :-D

Norma

Offline bfguilford

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1169 on: September 20, 2012, 06:36:16 PM »
Barry,

I would sure send your son a slice, but don't think he would like it after it was sitting around.  It would be all dried up.   :-D

Norma

He'll just have to settle for "eating with his eyes", Norma. :'(
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Re: Preferment for Lehmann NY Style Pizza
« Reply #1170 on: September 20, 2012, 07:10:36 PM »
He'll just have to settle for "eating with his eyes", Norma. :'(

Barry,

Lol, you can easily make a preferment Lehmann dough pizza for your son.  They sure aren't that hard to make. 

Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1171 on: January 24, 2015, 12:21:29 PM »
Would someone please give me the link to where the preferment Lehmann dough (with dairy whey) was posted? I've read through the topic and can't seem to find it.
Or if there is an updated formula to the preferment Lehmann dough with whey, I'd appreciate a link to it please if possible.

Also regarding the addition of dairy whey to the final dough, is it 4% of the final dough water? or 4% baker's percentage (ie. 4% of the weight of the flour in the final dough?
« Last Edit: January 24, 2015, 12:28:32 PM by sallam »
I'm a home baker.

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1172 on: January 24, 2015, 01:24:45 PM »
Would someone please give me the link to where the preferment Lehmann dough (with dairy whey) was posted? I've read through the topic and can't seem to find it.
Or if there is an updated formula to the preferment Lehmann dough with whey, I'd appreciate a link to it please if possible.

Also regarding the addition of dairy whey to the final dough, is it 4% of the final dough water? or 4% baker's percentage (ie. 4% of the weight of the flour in the final dough?

sallam,

At Reply 794 http://www.pizzamaking.com/forum/index.php?topic=9908.msg130474#msg130474 I used 10% dairy whey in the preferment Lehmann dough.  As you can see the bottom crust got a little darker.  If you use the words dairy whey Norma, in the search feature at the top right on this thread you should get 32 hits with the words dairy whey/whey in the posts.

Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1173 on: January 24, 2015, 02:39:11 PM »
Thanks Norma for your kind reply.
Is it 4% of the flour by weight, or is it 4% of the total water?

I still can't find the preferment Lehmann dough formula, with or without dairy whey. Sorry for the trouble.
I'm a home baker.

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1174 on: January 24, 2015, 07:57:36 PM »
Thanks Norma for your kind reply.
Is it 4% of the flour by weight, or is it 4% of the total water?

I still can't find the preferment Lehmann dough formula, with or without dairy whey. Sorry for the trouble.

sallam,

No trouble, I just have a hard time remembering everything that was done on this thread.

The preferment is a poolish.  If you want to see the formulation for one day dough, Peter figured it out at Reply 225 http://www.pizzamaking.com/forum/index.php?topic=9908.msg90226#msg90226  Peter also explained how the poolish is mixed at Reply 227 http://www.pizzamaking.com/forum/index.php?topic=9908.msg90235#msg90235

I took some photos of what the poolish preferment looked like in a smaller batch and in a bigger batch at Reply 1141 http://www.pizzamaking.com/forum/index.php?topic=9908.msg170971#msg170971  when they were ready to be incorporated into the final dough batches.

If you want to see the formulation Peter set forth for 5 dough balls it is at Reply 149 http://www.pizzamaking.com/forum/index.php?topic=9908.msg88687#msg88687  There are formulations for bigger batches of dough too.  If you want to see them let me know.  There is no easy way to just use the preferment calculation tool to do the calculations.  Peter did all that with pencil and papter and a lot of calculations.  The poolish part of the preferment was calculated to be made over a 3 day period for convience at market.  If you want to see what Peter had to say about how the prefermetent Lehmann dough was developed by Peter, his Reply is at 706 http://www.pizzamaking.com/forum/index.php?topic=9908.msg123148#msg123148  Of course you could just make a poolish and let it sit out/keep in a heated cabinet until it is ready to be incorporated into a dough.

I can't recall/find if there was anyplace that a formulation was posted with 4% dairy whey, or 10%, but I think Peter mentioned to try 4% dairy for better crust coloration.  I don't even recall how the 4%, or 10% dairy whey was calculated.  I think the 4% was by the flour weight, because this wasn't a starter dough.

Norma


 

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