I'm starting to like 60%. The dough is certainly easier to work with than 62.5, and if you let it rise enough, every bit as tender if not more so. Thanks to a football game that was an hour late, the oven was not quite as hot as I would have liked, but the pies came out pretty good nonetheless. About 80 seconds. My wife asked for the fig and pork confit pie a little less done. It was probably just a bit over 60.