I'm sure I'm regurgitating things seen on these boards dozens of times, but it's all new to me.
Craig, it did change form before and after the fridge rise. Not sure how to classify it. Description below.
OK, so this did not totally bomb. In fact, the flavor was everything I was looking for - plus more. It got OMG reactions from the little mrs. I think my son got some in his lungs from the pizza inhaling. I think his statement was, "This tastes great, didn't it?"
Texture was tender, and the crunch was very nice where it didn't wrinkle and fold from the bad launch. Nice bite and chew. A little puffy, perhaps even a bit too bready.
Now that I think on it some more, if I wasn't so deep into getting a NY(-ish) style with crunch while avoiding all things about the American genre, this was a damned fine pie. It'd be like turning down a fresh strawberry because you wanted a fresh apple. I do abhor the chains and/or bad conveyor belt pies, fwiw, and this tasted nothing like any of that. I don't know what I ended up with.
It did not stay in the NY outcome range. It ended up puffing up a great deal on the counter rise and really took off in the oven. No big bubbles underneath on the counter rise, but plenty of little ones. I'm not sure if and what all of that means.
Launch disaster! Very extensible and much more moisture than normal. Very active, perhaps? The top inside the container had no signs of over activeness I would normally get if letting too much yeast go too long. Still, it seemed to change form during topping. I was not rushing, but I certainly was not in any slow down mode. Bottom line is that I didn't use enough peel flour for the task at hand. I did a really nice recovery, though, and we ate well. The wrinkly bottom texture thing that happens with some bad launches was very evident.
Given that it was so different between yesterday and today, I think I should post the formula, including changes from "normal" Here goes.
Water (61%) (up from normal 59% these days) (temp mid-80's F)
Starter (5%) (taken a few hours before it peaks after a feeding)
Salt (2%) (I'm discovering that this is my upper limit for taste.)
Olive Oil (2%) (Normally none or 1%)
Sugar (1.5%) (up from normal 1% these days.)
Diastatic Malt Powder (1%) (I normally do none or 2%. I think 1% will be new normal for me.)
TF = 0.08755
Single Ball 382g 14-inches
Mix according to the Tom Lehmann KISS video, except I put the starter in the water with the salt and sugar and swoosh it around a bit. I also put the LDM into the flour and stir it in thoroughly while staging ingredients. Mix for 1-2 minutes until shaggy mass, add olive oil, mix until a dough forms and then knead for 6-8 minutes, or until I hit that look and feeling I'm waiting for. A "big" 4-ball batch took 10 minutes, compared to 6-8 like the normal 2-ball batch. Bulk rise in high 70's for 2 hours and ball. 3 balls went into fridge, approximately 37F. They were 78F before hitting the fridge.
Yesterday's bake: (baked on BS @580)
Bulk rise 78F 2 hours (then balled)
72F - 1 hour
60F - 2 hours
72F - 16 hours
Today's bake: (baked inside @550F-ish after bad launch)
Bulk rise 78F 2 hours (then balled)
37F - 22 hours
72F - 21 hours
Like I said earlier in this reply, there was a difference, and it was evident from the moment I dropped the ball. Based on yesterday's being a little bit less mature than my bake last week, I increased the warm rise time an hour or two from the chart, which also included increasing a bit to make up for the time it took to go from 37F to 72F.
The second shot is the container 1-1/2 hours before bake beside one I had just pulled from the fridge for a comparison shot. (The smaller one had expanded a bit from this time yesterday. Minimal. Maybe something like 3%.
Pic 1: Container 1-1/2hours before bake.
Pic 2: The comparison shot.
Pic 3: From the Bottom
Pic 4: Disaster Recovery
Pic 5: I almost forgot to take an upskirt of the wrinkled, folded over mis-launch.
pic 6: And then I almost forgot to take a shot of any of the outer ring texture.
Hopefully enough info. Probably too much. Time to figure out what I learned.