Yesterday afternoon I baked four pies from the 85F soakers, two of pies had the salt added into the final dough and two of the pies had the salt added into soaker. In brief, these dough tasted and preformed like a standard non-soaker dough, the flavor between the two was very similar, and the salted-soaker dough (SSD) did not brown as much on the undercarriage than the unsalted soaker doughs (USD) did.
No tackiness to report, the doughs felt normal.When stretching out the dough I was a little taken back. I have been so use to opening up soaker doughs, I expected this one to perform the same, however, all the doughs were rather tight, or tighter than the soaker doughs. All of the pies had good oven spring when baked. The first noticeable difference between the SSD and USD doughs were that the USD seem to initially rise better than the SSD, however, in the end both doughs doubled just fine. The SSD for some reason did not brown quite as much on the undercarriage as the USD, however, I did not time the bakes either, so human error cannot be entirely ruled out as a contributing factor. My guest tasters could not tell any noticeable difference between the USD and SSD crusts and neither could I. It was apparent, however, to two of the tasters that all of the crusts tasted drier and did not have as much flavor as the previous weeks pies. This was noticeable to me as well and I though it tasted more like a standard pizza crust, although none of us were complaining about the flavor or texture of the crust by any means, it was very good through and through.