This was an 8 hour ADY version. Not bad, however I thought my previous 24 hour SD version was an order of magnitude better in every way.
67% KABF + 33% KAAP
The dough was mixed by hand, divided, and placed in the pans to rise. The first couple hours were at 71F, but I didn't think it was going to get there, so the last 5 or so were at 85F. I used a different (older - 12mo - and sharper) white cheddar and it didn't brown as well or taste as good as the younger cheese (6mo) I used last time.
The plain pie had Calabrian chilies and oil under the sauce.