LBE Pies

[gtsum2]

After messing around with KABF, I decided to work my way back to AP and AP mixes.  These were 50/50 mix of kabf and kaap (kabf is too tough for me..maybe I over mix it??).  I also went back to cold ferments and believe I like it much better then my usual same day or 1-2 day dough.  It seems like the longer ferments allowed me to cook at a higher temp, thus giving me more oven spring...does that sounds right???  These were 96 hour cold ferments.  First one went on at 650 and cooked for just under 4 minutes.  Second pie went on at 685 and cooked in about 3:20...last one went on at 715 and this is where I found the dough's limits...it was burning quickly so I had to lift it and mess with it...it cooked in 2 1/2 minutes before the bottom could take no more...the top was not cooked all the way though.  I need more top heat and need to mess with my lid configuration I think.  Long story short the first 2 pies were two of my best pies (crust wise) I have done in a long time...I am a long, cold ferment guy now:)

Sorry for the pics...taken with phone and light was going quickly...as well it appears that I missed half the third pie in the pic!  LOL..I see I forgot my basil in the pics as well:(

[buceriasdon]

I'm back to my LBE myself using AP flour. I am curious what your hydration rate is. At the moment I am having the opposite problem with my edge burning so I may have to cut off some of the air to the top. I made a 70% hydration AP tonight to try so we'll see. I think your pizza looks good, basil or no basil
Don

[Ronzo]

gtsum2,

You may be over mixing the BF, as you suspect. I used to mix it for more than 10 minutes. My dough was kinda tough and not easily pliable.

I recently tried Peter Reinhart's Neo-Neapolitan dough out of "Artisan Breads Everyday" and he calls for using BF at 70% hydration, but only mixing it for about 5 minutes. I wouldn't have expected this, but it was beautiful to work with. Pleasantly pliable. I was very happy with the results on my LBE, and I'll be using his formula for a long time.

[Ronzo]

By the way, your pies are beautiful.

[gtsum2]

Thanks for the insight on the BF..I will have to try it again.  These were 70% HR, 2% salt, .2% IDY.  They did not seem to be over fermented (after 96 hours in fridge I took out and sit at room temp (70 degrees) for about 3 hours.  The smell was very good...aromatic, but no trace of alcohol smell (which I have had before and I am assuming a tell tale trait of over fermented dough?)

[Jackie Tran]

Nice work Shaun.  Your pies have come a long way.  Good job. 

Chau