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Author Topic: Preferment for Lehmann NY Style Pizza  (Read 326848 times)

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Chi_Guy

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• Location: Chicago, IL
Re: Preferment for Lehmann NY Style Pizza
« Reply #1180 on: November 07, 2017, 10:05:03 PM »
Well,...what's your HG flour? Is it bleached? Unbleached? Protein content?

Give us the brand name.

It's Glick's high gluten flour from Walmart, unbleached and unbromated.:  https://www.amazon.com/dp/B072JCGPC6/?tag=pmak-20

Quote
Glad Peter's preferment for the Lehmann dough worked out good for you.  Peter worked very hard doing the calculations for me and if other people wanted to try to make less dough balls.  Did you bake exactly at the same temperature and the exact same amount of time when using the KABF and the high gluten flour?  I even find when opening a dough a little different that there are different results in how brown the rim crust will be.

The KABF pie baked slightly faster, 5:30 vs. 6 at the same temperature, 550 F with convection on.  The major difference and possibly the contributing factor is the dough formulation.  I used Peter's 16" pie dough recipe with the KABF to make two dough balls 254g each.  Whereas for the HG, I scaled his recipe down for a single 12" dough ball, approximately 283g.   I also upped the salt slightly from 1.75% to 2%.  I know that can affect the rate of fermentation.  Below is the preferment for a 12" pie in case anyone wants to make a smaller pie:

Total Lehmann NY Style Dough Formulation
High Gluten Flour (100%):  172.32g
Water (61%):  105.11g
IDY (0.40%):   0.689g
Salt (2%):  3.45g
Olive Oil (1%):  1.72g
Total (164.15%):  283.289g | TF = 0.08932
Note: Nominal thickness factor = 0.088; for five dough balls for five 16" pizzas; bowl residue compensation = 1.5%

Preferment (Poolish)
High Gluten Flour (100%):  42.03 g
Water (100%):  42.03 g
IDY (0.30%):  0.126 g
Total (200.3%):  84.186 g
Note: Poolish represents about 80% of the Total Formula Water and about 30% of the total dough weight.

Final Mix
Poolish (from above):  84.186 g
Remaining Total Formula High Gluten Flour (100%):  130.27 g
Remaining Total Formula Water (48.4166%):  63.08 g
Remaining Total Formula IDY (0.4324%):  0.563g
Total Formula Salt (2.31470%):   3.45g
Total Formula Olive Oil (1.3228%):  1.72g
Total Dough Batch Weight:  283.269g

I attached some pictures to illustrate the difference between the two.  The most dramatic difference is in the undercarriage.  Pics 1 & 4 are pies made with HG flour.  Pics 2 & 3 are KABF.
« Last Edit: November 07, 2017, 10:07:31 PM by Chi_Guy »

norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #1181 on: November 08, 2017, 09:33:19 AM »
Chi_Guy,

Thanks for explaining.  Don't think I could explain why things were different.

Norma

Numerator

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Dough Fermentation Tool