Nice leoparding. Would you mind posting your dough formula and workflow even if it's a test formula?
Incredibly experimental. But I'm like that. Normally I'd just grab a sourdough starter and hydrate to about 59% to 60% and be done. But every now and then I like to play around and see what can be done with different fermentation processes.
This is an old dough method. The original yeast came from the barm of a Belgian wit. The yeast characteristics here are very interesting. The dough turns a brown hue as it matures and smells incredibly sweet. Like candy. Best smelling dough ever, IMO. Unlike anything else you'll find. These yeast will not produce a great deal of alcohol and will not consume all the sugar in the dough no matter how long left to mature. As opposed to CY or sourdough (where the longer the fermentation process the less and less sweet the dough becomes), in this case here the longer the fermentation, the sweeter and sweeter the dough became!!
Towards the tail end of fermentation I like to let a little bit of bacteria into the mix. They'll play a very subtle sour note at the finish. Sort of a sweet and sour type of deal. So the dough does not start out a sourdough, but it ends up as one.
The flour is 00. Hydration is around 57% or so. The performance of the dough was fine. The flavor was just fine, and not overpowering. But the hydration needed to be increased to probably over 60% I think. The gluten never degraded one single iota, which is normal for a sourdough and to some extent a pure commercial yeast dough. I was counting on protein degradation and water release during extended fermentation in order to compensate for the relatively low hydration, but that never occurred.
For a 30 to 40 second pie, I'm not sure what the dough formula should be to be quite honest. 50 seconds is around about my previous record so I'm in brand new territory here as far as I'm concerned. I haven't made up my mind about whether ultra fast bakes are a negative or a positive thing. I'll have to play around with the whole thing and see where it leads.