Thanks for the recap. I guess the other major question would be cooking temps. I cooked mine at 400 deg F and I think that might have been to low. From what I am seeing now, in several places, points more to a temperature ranging from 470 to 550 F. I was really happy with the pie that I made with the left over dough at 650. It was light, not bread like, and had nice structure. I think it was the higher temp and the fact that the KABF had a chance to develop. I think I will try it again with an adjustment on the ferment ratio, up the hydration, and cook it at 500 deg F. I also think I let the ferment raise a little to much before I did phase 2 on the first batch. Any thoughts?