I did the second ball from the Ischia Island bake today. I baked it in a similar method, but there were two key differences. Today's ball weighed 30g less than the bake two days ago. I let it cook for a minute longer. Other differences include using some sliced cheese directly on the dough this time and using a bit extra cheddar on top. A little bit fuller of a sprinkle.
So, how did the second ball fare after 2 days in the fridge? It had mixed results. Both were great pies.
The Rise: 49 hours of 'fridge did not hurt the rise. it shot up the last couple of hours. Compare pics. Looks pretty close to me. I'd say even, but something was different today. It didn't have quite the same bulk just sitting there. Slight advantage warm-rise
. Very small.
The Stretch: I left something in my way during the stretch and had to pick up and set down the skin one additional time. Elasticity was great. The 2.25% salt and some extra kneading in the KA-600 both had huge benefits. Even score.
The Bake: The first ball had much better oven spring around the edges. It was actually impressive, but went a bit beyond what I typically like. Today's was smaller, but still good. More normal than anything. there was just no way it was gonna match 2 day's ago. Sure enough, it didn't. The taper zones were closer to equal, but I remember there being a little more body. I wish they were the same size balls. The support strength was similar, both being good. Advantage goes to warm rise
. It was a massive ring.
The Taste: The first ball was kind of on the bland compared to my home-grown starter. No where near as bland when comparing it to a 2-3 day rise using IDY. We gots new standards. I expected today's to be acidic. I mean, it's got the wrong sugar development for the job, right? I opened the lid bright and early this morning and even thought I smelled some acidity smells. the were not there at 11:00. Anyhow, on the flavor. The opposite happened, which I do not get. This had some of that rich, sweet quality I like so much with my home-grown. Just less of it, and maybe a bit less sweet. If the home-grown was too strong, this one would be better. It did indeed have more flavor than the other day, though, so advantage goes to 2-day fridge
Crunch: I do not remember the other day. It'd be erroneous to suggest one was better than the other without remembering. Today's did have the normal mixed bag from outside to center, but nothing great anywhere. <sigh!>
A couple factors for each way were in the great category, but none of them were in the bad category. I keep on being surprised about the taste.
The Camaldoli is up next week. I've read many say it's sweeter than Ischia. I can't wait.
In the first pic, look at the bit of oil on the right side of the container. I did a brief squirt of Pam as the release agent. Not sure if this is Pam or some SD byproduct. 3 second drops are fantastic!