john, those are beautiful pies. 100 hours at 56 degrees how different is the taste and texture from a shorter fermentation period? is the 100 hours in ball form?
the percentage of starter
as well as the fermentation time
were longer than my usual % and time, I cannot be sure why the dough had the characteristics that it did. However, the taste was distinctly "sourdough"
as opposed to my 24 hour IDY dough. It is the pleasant tang that is hard to describe. The texture was very light and the cornicione had a very nice "crispiness" to its exterior.
I have been trying to dial in the bottom stone temp on the 2stone and I think that I need to be at 750-775 next bake, as opposed to 725. That would allow a shorter bake, and I think that would result in an even better result!
Thanks for the compliments!
Those pies are money, John.
Thanks dineomite! Three of us ate all three pies!