Nice blisters and at least you did get some oven spring so it sounds like not all was lost. How did the pie taste compare to what you normally make. Did it seem to dry or too chewy?
I have always stuck to recipes keeping a hydration rate of 60-65%. I am just now experiment with higher hydration %'s like 70-75%. Sounds crazy but I live at high elevations so I need to add more water to all my doughs anyway. 60-65% always seems a little dry to me. Not sure if it's my oven set up or not. I also just switched to a high gluten flour so I hope the extra water will help temper the extra protein.
I currently have in the fridge a GB doughball that is just 5 days and I just want to bake it already since I'm not a huge fan of the SD taste. So waiting another 3 days is HARD, but i was hoping I could replicate his blisters with an 8 day cold ferment.
But the GB doughball that I did lose last week was also greyish. I then rush proofed it for only one hour it it was flat with not much oven rise. I found out(on 2 occasions) that for my kitchen, a one hour warm proof is not long enough. I need at least 2 hours. Anyways going back over my notes, my failure of that particular doughball was in missing the 2 hour rest period. Trying to make up for it the next day, and a rushed proofing didn't help matters either.
I'll post a pic when I bake this current GB dough which is looking nice and healthy at the moment.
BTW, you cheese pizza does look good.
The pie tasted great, it was like the old times when I used All Trumps. I really did like that flour, but wanted to get away from the bromates. It didnít taste too dry or chewy.
When I saw the poppy seeds werenít moving, I had all day to play around with the dough to see if different temperatures would make them move.
I didnít want to try to make this pizza until I was sure it was fermenting. I guess it was fermenting because the dough was grayish in color. I donít understand that either.
The only times I have tried higher hydrations were when I tried foccacia or Sicilian Pizzas.
I know it is tough to decide when to use the dough. This dough opened nicely and there was oven spring, so I guess I did something right with it.
It will be interesting to see your GB pie. I will be waiting to see what happens with your dough.
I thought maybe I would get more blisters in this pie, but there werenít too many. The other pies I made today with my regular dough also had some blisters, but not all of them.
Thanks for saying the cheese pizza looks good,