And so..from the hall of neither fame..nor, I hope, shame..I continue.
Next test NP. just.baked this AM on BS..just a single DB
Anna 00 flour 100% .... 150 gms
Hydration 62 % @ 70F...93 gms
Salt. 2.86%................4.39 gms
IDY .1% .15 gms
Hand-mixed, briefly kneaded, rested, kneaded and 3 S/F's. Fermented (half the time bulk, then balled) for 32.5 total hours, then CF for 26.5 hours at 34F, then 3 hours on counter at about 62, then bake in BS.
I think I missed the official mark of an NP..though not on purpose. I IR'd the stone at 820F in the center, then launched. Didn't read temp again until after pie had been removed, instead managed the bake by eye. I also forgot to have a timer handy, so I counted..one-thousand one, one thousand two..Yeah, not highly accurate science
Far as I could tell, I pulled the pie right about 2 minutes, but of course that could be a bit off.
Pros and cons: First, I think I'm a little bench-floury..I couldn't taste it, but I can see it, and I wish I'd gotten more off. The pie was quite easy to work with, very extensible but not weak as far as I could tell. I've noted many times here my non-preference for a soft crust..potentially banning me from currently enjoying a true NP. This one was not as soft as the first few I attempted, which baked faster. So, I think officially, it's not as "right" but I found it had a nice bite to me..the tiniest bit of crunch, some nice chew, not heavy..but also can be picked up (carefully, sorta) and eaten, without knife and fork. So I'm not sure if i misread the IR gun..or if I need to bake a bit hotter than 800,,maybe 850? to get closer to correct. On the other hand, to me, this was a pretty good-tasting pie. The cornice is not as puffy as I'd like..In the photos below, I showed the most puffed area, but the rim was inconsistent. I was careful when shaping, so I'm not sure if I was a bit off, or the workflow is responsible for the lessened OS. Or did I need more heat for the OS as well as the lighter texture. The bottom char seems a little heavy around the rim..maybe I needed to move the pie more while baking
The toppings win no prize..this pie was destined to be a test not a meal, so i used what was around. Didn't want to open a nice can of my 6 in 1's, so I spooked on some Barilla pasta sauce that was in the fridge, a couple of thin slices of deli provolone and some good fresh mozzarella from Costco. Funny thing was, it really didn't taste too bad.
Anyway, thanks for reading/looking...This was my most encouraging use of the 00 flour so far.