Last nights bake - forever tinkling with recipes
This was 61% Hydration, 0.125% CY, 2.9% salt. 36 hours bulk at 5*c fridge, 24 hours ball fridge, 10 hours ball at 17*c, and 2 hours ball in front of oven.
Dough was still heavily retarded after 24 hours in ball in the fridge, which is why Craig always stresses the importance of keeping an eye on the dough. With some skilful manipulation, we were able to make the best pies yet. Which is not saying a lot, as its only my third proper try
The only thing was I think under-fermentation gummed up the crusts a touch, and I mean just a touch
Overall very happy. Cold fermentation is not my thing though.. But it was neat to try.
Here is my end results, 265g balls.