Some things I learn from these recent experiments with the poolish from the Lehmann dough were.
1. A dough can be made with varying amounts of ingredients added to a poolish and still make a successful pizza. I didnít use the dough tools for this pizza. For the lightest pizza I made and the first one in the pictures I had posted in my last post, I used a regular amount of poolish (for one preferment Lehmann dough ball), added IDY, salt, dairy whey, oil and Farine Ganoro flour. This dough was a high hydration dough and needed many stretch and folds while it was room temperature fermenting and cold fermenting to make it into a useable dough ball.
2. The poolish pizza, was 792 grams of poolish and had added 150 grams flour, salt, dairy whey, and oil. That pizza dough was the most sticky dough I have ever worked with. It was almost like a blob. I also did many stretch and folds on that dough, but it didnít come together like the other doughs. It kept wanting to turn more or less liquid and was really hard not for it to stick to the wooden peel. I did use bench flour to be able to form the dough, but it also wanted to keep sticking to the table. I didnít think that amount of poolish would have been able to make a pizza, but it did.
3. The third pizza, I used Ceresota flour, which is a lower strength flour, to see if I could develop enough gluten to have some rise in the pizza. By mixing for longer periods of time and doing more stretch and folds that pizza also did have some rise in the pizza and did finally form more gluten after cold fermentation. This pizza had much different results than when I used different flour I had used in the same formula before.
4. The preferment Lehmann dough poolish can be used after 5 days of cold fermentation to add to dough of pizzas.
These are some of the things I learned from these experiments.