Beautiful Pies! I noticed that your recent formula used a preferment...was it a true poolish with ADY? Also, I am interested in your times of mixing, fermenting, etc...
What difference did the preferment make to your original formula in January?
What did of oven are you using, and what are the times there?
Congrats of the weight loss and I look forward to hearing your replies...
To answer your questions:
I used 45% of the total ADY in the poolish of each formula. The poolish of the first one was fermented for 12 hrs, the second one for 24 hrs, both at room temp.
The poolish, especially the 24 hr one added a bunch more flavor to the crust. For the oven I used my home oven and a stone, lowest rack and heated to 630°F. The bake time was about 7 minutes. I didn't really time it but rather pulled it when it was visually okay to me.
Now for the mixing process...
I added the flour to the poolish, then the sugar, the rest of the yeast, gave it a couple of spins, added the salt and then the oil. I mixed it until it all came together and then let it rest for about 30 mins in the bowl. Then I let the mixer knead it for 8 minutes on Speed 2.
Poured it onto a lightly dusted counter, gave it a few manual kneads, shaped it into a ball and gave it a bench rest of another 30 minutes, covered with plastic wrap. Removed the wrap, dusted it lightly again, gave it some quick kneads, shaped it into a ball again and placed it into an oiled bowl, brushed the dough with some oil, covered it and gave it a 24 hr cold ferment.
That sums it all up, basically.