This was an attempt to make an L&B style pie. Tough thing to do considering I've never tried the real deal. I have read plenty about the L&B pie, so I was curious to make something similar. Based on what I've seen, my crumb was indeed too open (and, for lack of a better word - different, as Norma observed).
Like many other members have done, I plan to tinker some more with this recipe. The pie is simple, but so delicious. Honest is an adjective that comes to mind.
Here's what I remember from my "thrown together last minute recipe":
AP Flour 100%
Cake yeast 1%
Salt dissolved in cold water - CY whisked in, followed by flour. Once all the flour was incorporated - hand kneaded for another couple minutes, followed by oil. No stretch or folding - I made it a point to avoid this because I was after a tighter crumb structure. Room temperature rise, it took about 4 hours to get big and gassy (more than double). I gently laid out the dough into the oiled pan, and gently stretched open the dough, using fingertips. I had to knock the dough down a couple times over a period of one hour, then it was ready to bake. No parbaking - all toppings on and into the oven at 300 deg celsius for about 15 min (10 minutes on the bottom, 5 min up top).
I hope to be able to reproduce this same dough, because I really did like it. Next time I'll use a longer cold rise to develop more flavor...
Thanks for chiming in,
*Norma - the photos were taken under natural sunlight in the backyard, underneath a local fruit tree (Jabuticaba) There is indeed a yellowish hue to the dough, which I attribute to the lighting conditions. Next time I'll try to snap a pic in the shade or indoors.