Here are some pies I made today using Brian Spangler's formula. I used my hands to mix/knead the dough so I tried 72% hydration level for this batch (I read somewhere Brian uses 72% when he used to hand knead his dough). 3.5 hrs bulk fermented (with S&F every 45 mins), 4 hrs final rise. Baked in the WFO at 670 F for around 4-5 mins.
The dough was a dream to work with. Very soft and easy to stretch yet strong enough not to tear apart. I used 100% Central Milling Artisan Bakers Craft (unmalted).
Thank you Brian!