Thank you all for the kind words. It does keep me motivated.
Chau, they look amazing! The crumb shots look very similar to your 'perfect pie' ones IMO. Do you agree? What was the recipe/mix/fermentation on these bad boys?
Again, very very impressed with your pies as always! you have some lucky guests!
Paul these were some of my best pies. Forwhatever reason it really made me think about Patsy's Pizza wondering how these would stack up against their crust.
2 day cold fermented dough.
Flour 100% (60/40 oo/hg blend)
Water 67% (Those interested in using this recipe may want to decrease the hydration to 63% or so)
Sometime in the evening...
Method: Measure out ingredients.
-dissolve salt in room temperature bottled water. Dump yeast into water.
-Measure out flour and mix the dry flours well in a ziplock bag or bowl before adding to water.
-Dump all of the flour into the liquid. Stir with fork or spoon until shag. Then with both hands squeeze dough vigoursly until you get a fairly even mix. Should look similar to cottage cheese.
-Cover and let it rest for 20-30m. Can rest longer if using cold water. If using warm water cut the rest time down. You don't want the yeast becoming too active.
-After the rest period, do a few S & Fs and knead by hand with the palms for about 1 minute.
-cover and rest for 5-10 minutes, then fold and knead again for about 30 seconds. You can vary these times to see what results you get.
-Ball up the dough and place into a very lightly oiled container and straight into the fridge (40-50F)
The next moring....
-dump the dough out cold, divide and ball. The dough should have risen 25-50%.
-put balls into individual lightly oiled containers or proofing tray and then back into th fridge.
About 2-3 hours before baking, place dough on counter at room temps. Aim for a 4-5 minute bake at 650F or so.
I do want to say that the last pie was baked late in the evening and at a slightly lower temp than the others and the crust was very impressive to me. Looking back at my notes, I used IDY instead of CY. It makes sense that IDY is very forgiving in that it doesn't seem to toughen up the crust if left to ferment too long like I have noticed with CY and particularly starters.