First time with 100% KAAP flour. Used my version of dellavecchia's Keste Clone dough.

I also changed the dome of my LBE after my last posting, due to the lightness of my cornicione inner circumference. Some improvement this week, but I'll tweak it some more.

24 hour room temp bulk rise.

Mixed for 5 min in my N28 mixer. Because I used AP flour, after 2 hours, one turn. After 12 hours, one turn. After 24 hours, one turn and ball...Some crazy puffy looking doughballs. 39 hour refrigerator rise, 2 hour wake and bake.

Flour (100%): 986.39 g | 34.79 oz | 2.17 lbs

Water (65%): 641.15 g | 22.62 oz | 1.41 lbs

CY (.02%): 0.2 g | 0.01 oz | 0 lbs | Salt (2.5%): 24.66 g | 0.87 oz | 0.05 lbs | 4.42 tsp | 1.47 tbsp

Total (167.52%): 1652.4 g | 58.29 oz | 3.64 lbs | TF = N/A

Single Ball: 275.4 g | 9.71 oz | 0.61 lbs

Pics:

1. Yellow tomato, truffled mushrooms, homemade hot fennel sausage (with Sriracha sauce, mmmm), fresh mozz

2. Crumb shot of pie #1

3. Upskirt of that pie, Cha-ching!

4. Red onion, hot sopressata, smoked gouda, basil. What a flavorful combo.

5. Crumb from pie #4