I used 60% HR again this week, and I'm really starting to like it. The dough is much easier to deal with - it's super extensible, but just a bit stronger making it a good deal easier to open with a very consistent thickness inside of the cornice. I'm finding that I really need to let it rise more than than I do with 62.5%. I don't mean time necessarily but rather to a larger volume - over 2X. I brought these balls to room temp at different times, and the more rise they had, the more I liked the finished pie.