11 day old doughball (a baguette dough straggler!
), 72% hydration.
Baked on soapstone, middle rack, 300 degrees celsius with both top and bottom heating elements on.
Topped with passata, grated whole milk mozzarella, sliced onions, chunks of braised oxtail meat that when done were further allowed to simmer in its own gelatin rich broth, brazilian chilli peppers (pimenta dedo de moça
) sliced lenghtwise. The oxtail was full of flavor, fall apart tender with a smooth and rich mouthfeel. I won't be forgetting this pie anytime soon.