Marlon, I forgot to ask you earlier. In the experiment that you did for me in the above posts. With the dough that was balled right before baking, do your remember if you had let it rise to double first before balling? Or did you ball it straight from the fridge with little or no rise and then let it double and baked?
For today's bake, I only made NP style pies which is really unusual for me. I typically do 2 NP tester pies and the rest NY style of some sort. Today it was all NP. I really wanted to try and recapture the crumb qualities of the amazing 3 hour pie I made last week.
For today I made a similar dough, but fermented at RT for 12 hours. Batch 1 was caputo with IDY, batch 2 - caputo with CY, batch 3 made with a weak BF and IDY.
Some interesting results. 1st pie from batch 1. Crumb was very soft and tender, but crust not as light and airy as the 3 hour pie from last week. 2nd pie looked nothing like a NP crust and more like NY despite same temps and caputo flour. It was baked later so it was more aerated but had the same crust qualities as that 3 hour pie last week. considering both pies were balled the same way, the only difference was proofing time. The 2nd one was baked about 20-30m later.
1st pic is of pie 1 from batch 1.
The rest of the Pictures are of the 2nd crust from batch 1. Very light and tender.