Haven't been posting much because my techique has been pretty steady. I've been doing same day preps with 20% young leavens and getting really consistent results.
This was a revisiting of the long bulk rise experiment that I had difficulty with last year.
The dough was 100% harvest king APF, 65% hydration, 3% starter, 2.7% salt.
I did a 20 minute autolyse, a 4 minute mix in the BUP and a 20 hour bulk on a cool windowsill (65 degrees?) and a 4 hour proof after balling.
The cooking technique was a little different from my usual 1-1.5 minute blast on broil; I heated the stone to 790 with the broiler, loaded the pie, switched to pure convection for about a minute, then fineshed the pie for about 1.5 minutes on broil with a couple of turns to ensure even leoparding. the idea was to allow for oven spring on the hot stone, then allow for sufficient time for the cornicone to set and cook eliminating the gum layer, and finally developing char on the top.
I have to say it worked very well. The crust was crunchy and open and evenly cooked. There was a slight char.
This particular pie was a bit untraditional, topped with the thai version of hainanese chicken; kao man gai (this was leftover from a more traditionally presentation- served with rice the night before!) Though a bit CPKish this combination of spicey/sweet garlicky gingery chicken on a margarita was really a lot of fun to eat.
Criticisms? The dough was a bit underkneaded. 275 g only spread to about 12.5 inches instead of 13.5. I think the long fermentation flavors though not overwhelming would have been a bit more balanced by 2.9-3% salt. I would still like a bit more chrunch!