More Rise

[charbo]

Lately I’ve been stretching the dough on the pan, putting it in a warm, moist oven, and letting it rise for about 45 minutes, before topping.    Also, I finally started using a stand mixer on larded dough.  I introduce the leaf lard the night before by hand in the levain and soaker.

80% whole white winter wheat
20% all-purpose flour
81% hydration
30% pre-fermented flour
3% lard
1.4% salt

These are the most risen pies I’ve made.  I think it’s the way to go for weak-gluten dough.  The crumb is not very open, but I’ll trade that for rise and flavor.

[barryvabeach]

Nice looking pie - what temps are you cooking at?  My winter white usually doesn't get that brown.

[charbo]

I bake at 450°F.  The browning may follow from the enzyme activity in the room-temp soaker.

I should also mention that the larded dough is more extensible than the same oiled dough.

[charbo]

This is a pan-risen pizza made with oil.  Oil was the last thing in the mixer.  All of the flour had already been wet for over 12 hours -- either in the levain or the soaker. 

[TXCraig1]

I don't think you will get much more open than that with 80% whole wheat. Maybe if you cut your preferment way back and do a longer rise on the whole.