I am so happy to hear this, gsans, thank you so much for the praise. actually my recipe is simple, only flour, water, salt and sourdough starter, hydration level I guess is around 65-67%. I didn't measure the prefement dough weight, since I don't have the knowledge to manage the prefement, the dosage is very wild. the crust has good flavor, unfortunately, the pie tastes a bit salty, I didn't manage the salt level, I added a bit into the sauce, I use MUTTI as well
the crust appearance seems to me dry, maybe I will put more oliver oil next time. and at least one of the pie needs more baking, the crust color is too light, I can go further in the oven
how many pies you make in, let's say 15mins? I only baked 4, my target is to go 12. this time, the oven only cook one pie, I will change larger one to speed up. the other problem with me is the size and shape, I only dressed them upto 10" to 11" while my plan is to make 12". consistency is another problem to me. wish could learn from you guys
Big big family !!!
they are beautiful for an oven which goes only to 400°c. Tell us more about your recipe ? your protocol ?