So I baked one ball of each the 6 and 10 minute doughs tonight.
the 6 became the a 1/2 margarita, 1/2 pepperoni, the 10 a quattro formagi.
1. The opening properties of the dough very much mirrored the results of the post mix rest testing last night.
-The 8 (posted earlier today) was easy to open but in some way weak and lacking in structure.
-The 6 was both easy to open and had excellent strength.I spread it out to its desired size without any fear of tearing.
-The 10 was easy to open to a point but was resistant to stratching beyond 13 inches. It was a bit less smooth than the 6, but very much smoother and stronger than the 8.
2. In terms of baking characteristics. the 6 and the 10 had nice oven spring. Interestingly the 10 had by far the most leoparding (supporting JT's hypothesis that mixing intensity correalates with leoparding.)
3. The sourdough taste was fragrant and mild with no acidity.
4. The crumb was open and airy in both the 6 and the 10. and the texture was soft and yielding.
Although I think the quattro formaggi was probably visually my favorite pie I've baked to date, I am definately still preferring the crispiness of the more blackened New Haven/New york coal looking pies.
I am really starting to feel confident in the bulk rise with starter protocol ( only 2 short bakes since my overfermented dough adventure!