As protocol dictates for what is the traditional Lehmann formula one does not oil the balls themselves before sleeping, just the containers for easy removal. Since we have recently tried so many variations of the dough I thought I'd be bold and try something new, I evoo'd the balls as well, like a ''Glutenboy's'' dough. I also only let it sleep 12 hours, not so uncommon either perhaps, but I was curious to see what the result would be. As you can see no lack of bubbles in dough, no skinning at all as I have seen during warm rise from time to time, and I think it added to a nice texture and flavor. Great crunch and chew all at once.
This was a thin thin version of the pie, newly formatted, don't know thickness factor but it's 10% less across the board than the 'thin' version. Hand mixed 1/2 flour to batter, rest 20 mins, remaining flour, hand knead 4 mins, rest covered 45 mins, hand knead 2 more mins, ball, oil, sleep.
ps, Welcome to page 45, enjoy your stay!