"61%, 2.8%, 2%, 24+24 @ 64F" Few outside the forum would understand that notation.
These pies are still my gold standard.
Craig, I imagine it must be getting hot in the garage this time of the year. How many hours is the window of usability before the dough balls get overblown?
When I cooked in a SF oven a few weeks ago, I noticed the blistering started appearing on the side of the pie at the same time as the side of the pie that is facing the fire. Does the Acunto also do this to your pies? I hope you post a video some time.