Decreased the white whole wheat flour in this dough to 15 %, upped the hydration by 1% and changed the workflow a bit.
Flour (15% KA Organic White Whole Wheat; 42.5% each of Central Milling Organic High Mountain High Protein and KABF Organic Bread Flour
I used all the white whole wheat flour in the poolish and left it at 65 degree (slightly cooler) room temperature for 16 hours:
100 g KA White Whole Wheat
60 g Hi Mountain/High Protein
60 g KABF
Bulk fermented in the fridge for 70 hours, then balled and returned to fridge for 6 hours, followed by 3 hours at room temperature (65 degrees... so much for springtime in CT).
First one was sliced tomato, part-skim cubed mozzarella and part-skim Trader Joe's havarti cheese (first time using havarti, due to two unopened packages of part-skim mozz showing mold, despite the fact that they had 10 and 14 weeks left on their best before dates... get thee back to the store from whence you came, knaves!). Half had Trader Joe's pesto as a base; half was just minced garlic and dried basil. No photos. 12-rear-old critic preferred no pesto (and he LOVES pesto on his pasta); wife and I preferred with pesto.
Second pie was a white broccoli, with same cheese combo, minced garlic and dried basil (c'mon 12-year-old critic... time to branch out a bit, kiddo). Sprayed both liberally with EVOO after putting on the cheese.
Baked for 4:00 with broiler on high all the way, lifting the pies off the soapstone at the 3 minute mark.
Very tender inside a minimally crunchy exterior. Less bread-y mouth feel than when using 25 percent KA White Whole wheat, and very tasty. Once again, I found that putting a couple of slices back into the oven for 45 seconds after around 5 minutes of cooling gave it a little more crunch.
Next time... I may add around 1-2 percent ground flax seed for flavor and fiber