As you will see in the pics it was "boys night out" so to speak. I wasnt gonna bake last night as I had a very long day but the wife had told the boys earlier that I was gonna make pizza. I told them I was tired but then they started poutin around saying they wanted pizza so I caved in. Plus I knew the doughs were ready to go so I asked if they wanted to join in and sure enough they did.
I did the final shaping of the doughs and all peel work but they did everything else. They handled the dough but once it got big enough I took over. We all had a good time.
TF= .07 (IIRC)
Oil= 7 %
As this is a high protien flour I did not want to start off with a heavy knead. I wanted to go with what I felt would be a good solid knead to start out, about 15-18 minutes. What I quickly figured out was I did not need to go that long. I figured out right there on the spot that I do not knead for certain times (unless its an experiment) that no matter what flour I use and what hydration I use that I just go for a certain texture of dough feel. It never dawned on me really and I dont know why, as I rarely watch a clock.
What made me think of this was like I said, this was a new flour so I figured I would go with a pre determined knead time but at about 10-12 minutes in the dough was ready. Thats when it hit me. It just felt done. So I didnt go any further.
Cold fermented for 4.5 days. Baked on a well preheated stone at approx 630-650 degrees stone temp with the stone laying in the botton of the oven, not on a rack. Air temp was measured at 610 +/- 10 per oven thermometer.
Pies were cooked on the stone for 90 seconds and finished on the very top rack for 2-2.5 minutes. (This method I picked up from Pete and it works well)
The dough in all phases from initial mixing to shaping the skin handled outstanding. I really love this flour. The dough is really robust, properly fermented it just forms an outstanding skin. Those that have said it will take more hydration than normal flours are right on as this dough could have easily been a little wetter. But it didnt need to be.
The flavor of the pies was outstanding, actually amazing. Right up there with the best I have ever made, which were long term ferments. The aroma was great and the texture was outstanding.
I paid $28.00 for the 50lb sack of the KASL and it was totally worth it.
Pics will follow.