Well, since posting the EC v1.0, that's Emergency crust version 1.0, I have been tinkering around with it a bit more mainly due to the fact that I didn't like having to punch it down a few times during the course of fermentation, which in turn means one would have to be present during the entire process.
With that said, I looked for a dough formula that would keep the punching to a minimum while undergoing a counter-rise for longer than just 3 hours or so. I tweaked the formula in every aspect but the most significant was in the yeast department. I went from the original 1% down to 0.1%, lowered the hydration from 60% to 58%, lowered the sugar from a whopping 4% to a mere 1.75%, raised the salt level to 2.5% and hoped for the best. It worked pretty well.
Fermentation time on the counter was almost eight hours, with a single punch-down. Not bad. And I could imagine this would also work well in conjunction with a 12 hr cold-rise then an 8 hr counter-rise the next day. I have still to check that out, though.
Bake temps were also factored in and the pie went in at about 575°F instead of my normal maximum of around 620-625°F. Bake time, though, was still at 8 minutes.
Here's the revised formula for an 18" pie...
|361.04 g | 12.74 oz | 0.8 lbs|
209.41 g | 7.39 oz | 0.46 lbs
0.36 g | 0.01 oz | 0 lbs | 0.12 tsp | 0.04 tbsp
9.03 g | 0.32 oz | 0.02 lbs | 1.62 tsp | 0.54 tbsp
4.69 g | 0.17 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
6.32 g | 0.22 oz | 0.01 lbs | 1.58 tsp | 0.53 tbsp
590.85 g | 20.84 oz | 1.3 lbs | TF = N/A
The crust was very light, had a great crunch to it and was as paper-thin as I could get it without compromising the fluffy rim.