You weren't kidding about the bubbles .
It will be interesting to see how a similar pizza bakes up in your oven at market. Did you detect a textural difference in the crust and crumb from using the dried dairy whey? In my experiments with dried dairy whey, I noted a textural difference, to the point where it seemed to disguise the identity of the underlying flour, especially 00 flour.
Do you recall how much dried dairy whey you used on a volume basis? I used the conversion factor for the bakers grade dried dairy whey that is in the list of ingredients for the expanded dough calculating tool and I got almost one tablespoon for 0.40 ounces. I don't know what the absorption qualities of the whey are but, as a dry ingredient, maybe it lowered the formula hydration just enough to make the dough drier.
Maybe sometime you can try experimenting with the whey for your preferment Lehmann dough that you are now using at market to see if it adds or detracts from your current results.
I just weighted out 11.45 grams of dairy whey on my scale to add to the flour. I didnít then used volume measurements to see how much dairy whey I used. I can use my measuring spoons the next time to see how much dairy whey is added by volume. I also did use a autolyse of 25 minutes for this dough before I added the salt.
I also am interested in how this milk kefir dough with added dairy whey will bake in my deck oven. I would have thought this crust wouldnít have had as much crust coloration, in my home oven. I also must have noticed some textural differences, because this pie almost tasted like I had use Caputo flour. It was much lighter than my normal pies using KASL or even the experiments I have done in the past with the other milk kefir dough at market. This pie almost reminded me of a pizza I had in a WFO, but without the char. What kind of textural differences did you notice when using dried dairy whey? I never knew you used dried dairy whey before.
At least I know that this dough with added dairy whey does have some possibilities to brown the crust, at least in my home oven. I had bulk fermented this dough for 3 hrs. before I cold fermented it for 4 days. The pH didnít change as much as before either, so I would guess the dairy whey does help, with something that is going on inside the dough.
This dough had felt wetter when I mixed it, but the added dairy whey must have made the dough drier. The other doughs I had made with milk kefir, even with added malt and honey almost fell apart when opening. This dough was much different in opening. It almost want to spring-back some when opening the skin.
I also would like to add some dairy whey to some of my preferment Lehmann dough I use at market to see what differences there are in crust coloration. I now have some extra poolish sitting at market. Do you think if the poolish is still good, I should use some of that to make two dough balls, one with added dairy whey and one with no added dairy whey? At least I could do a few experiments on the poolish, if I find it is still good.
I was pleased in almost every way with this pizza today. The flavor of the crust was very good, there was better coloration, and I did get bubbles in the rim.