Here is the one I did last week.
16 ounces bread flour
6 ounces water, 90 °F
0.75 ounce vegetable oil
Because these are so light I use volume
½ teaspoons sugar
1 tablespoon powdered milk
1 teaspoon salt
1½ teaspoons active dry yeast
Pour 75% of the water and all of the oil into the mixer bowl.
In a second bowl, mix the yeast with the remaining water and allow to proof for 5 minutes.
In the mixer bowl, add the flour, salt, sugar, powdered milk and the yeast mixture.
Mix on slow speed for 10 minutes.
The should be dry and it will not form into a cohesive ball bu instead it will be scrappy looking.
Place dough into a sealed bucket and allow to rise for a minimum of 9 to 24 hours at room temperature.
I followed the recipe above, everything was scaled and used Better for Bread flour. Everything turned out perfect EXCEPT for the cooking process.
The final result was a very rigid, dry and dense crust - I believe I may may have overcooked it (wasn't burnt at all). Oven was set to 500°, pie was in cutter pan on bottom rack. First I par baked for 5 minutes and then baked for 12 minutes. What did I do wrong that make the crust turn out like this?
Any help on what method to try next would be appreciated.