I find your using the mystery flour thread very interesting. You are very adaptable in making a dough and also making pizzas in different oven set-ups. Both of your pies look delicious. I also really like pie number 2.
Norma, I wanted to point this out to you b/c I think you would appreciate it. You have been posting that you feel that the amount of oven spring you experience in your own pies are due to 1) the particular formula you are using and 2) the way the dough is managed or handled.
Both Peter and I agreed that 1) is particularly true b/c of the many various factors that affect ovenspring are intimately tied to the dough. But what I found interesting about this experiment b/t 2 different dough folding patterns is that it made a dramatic difference in the way the dough proofed up, opened up, and baked up (oven spring).
In my mind, it verifies your theory that dough management does indeed affect oven spring.
Another important point to mention here is that oven spring is dependant on sufficient gluten matrix structure. A lack of that and the oven spring suffers as seen in the MBE baked pie. At first I presumed that the smaller amount of oven spring in that pie was due to the blocked airflow. Yes it does affect it but only to a small percent. The airflow wasn't block all the way around and there was still sufficient heat to brown the top. The lack of oven spring in that pie was mainly due to the poor/less gluten structure compare to the oven baked pie with FT#1. Basically FT#2 is a lot less than FT#1, less drastic. You can see it in the proofing of the dough, I felt the difference in the opening of the dough, and then saw the difference in the bake up.
Had the MBE dough recieved the same treatment it would have at least gotten equal or better oven spring than the oven baked pie as the heat is more even and concentrated in the MBE.
There is a definite balance between high hydration, gluten matrix/structure development, and heat to get the optimal amount of spring. In the MBE bake above, the hydration was too high for the amount of gluten development and thus the oven spring suffered amount other ill effects (increase pliability and poor opening characteristics).
Do I sound like a crazy person or what?