Well, the 63% hydration crust was great but it seems I'm back to my old dilemma...crust coloration.
I don't know what it is specifically but it looks like the crusts I made with a lower hydration had much better coloration than this one, even though the temp was temp was around 625° F when the first pie went in. However, the oven spring and characteristics of the one with 63% wasn't much different than the lower hydration ones.
Here's the formula. It's for two dough balls, 375 gr each with a 1% bowl compensation.
Flour (100%): 450.36 g | 15.89 oz | 0.99 lbs (439 gr KABF / 11 gr VWG)
Water (63%): 283.72 g | 10.01 oz | 0.63 lbs
IDY (.7%): 3.15 g | 0.11 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
Salt (2%): 9.01 g | 0.32 oz | 0.02 lbs | 1.61 tsp | 0.54 tbsp
Oil (1%): 4.5 g | 0.16 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Sugar (1.5%): 6.76 g | 0.24 oz | 0.01 lbs | 1.69 tsp | 0.56 tbsp
Total (168.2%): 757.5 g | 26.72 oz | 1.67 lbs | TF = N/A
Single Ball: 378.75 g | 13.36 oz | 0.83 lbs
The mixing procedure and fermentation was exactly the same as I used before and described in my previous post. Nor has the amount of VWG changed. I'm thinking that when I increased the water amount I should have, perhaps, also increased the sugar amount but I don't know if that would have made a significant difference?
Some pics...one was a sausage, mushroom and olives pie and the other a plain cheese.