Well tonight I baked my 1st pie with All Trumps flour. I was pretty happy with the pie, the oven and the dough.
flour, All Trumps 100%
water 87.4 F 61%
salt, Kosher 2%
Finished dough ball 76.3 F
Mixed in Bosch compact with dough hook until flour was hydrated, almost .
Kneaded in mixer on #1 speed for 12 min
Minor hand knead to finish and form dough ball.
Retarded maturation, fermentation, in 40F fridge for 48 hours
On room temp counter for 2.5 hrs
Opened dough and baked on 2 Stone grill for 4min 47sec. approx 650 F
I liked,the cornice rise, (spring) and bottom color.
The crust was tender and somewhat soft in the middle.
I did screw up on making my pie round. Oh Well
It was a good 1st venture with a new flour and some oven mods.