Last nights bake.
The asparagus pie had fresh mozz, a little Parmigiano-Reggiano, asparagus, smoked pork jowel, a tiny pinch of sea salt, and lemon zest. Post bake, I gave it a little lemon juice and some Meyer lemon evoo. I thoroughly enjoyed it.
61.5, 2.8, 1.8. 24 hours in balls at 60F, 14 hours in balls at 60F, 8 hours in balls at about 85F average. The last hour and a half was 74F as was the approximate temp through the end of the bake. I don't like working with hot dough. My goal was not to have the dough 85F at the end. The cooler ran a little on the cold side, and I had to play catch-up.