Last weekend I made 2 batches of Nancy's dough based on tinroofrusted's improvements.
It didn't turn out as nice as the previous attempt.
Crust wasn't as tasty
The crust didn't spring up as quickly
The crust wasn't crusty & chrispy
The crust bubbled up averagely, but not browning with texture like a basketball (http://img192.imageshack.us/img192/9825/79595926.jpg
Next day the remaining crusts didn't taste so good, i threw it out, last time (in the above photo, I ate all left over crust next day)
I am not sure where I went wrong.
I made the poolish at midnight. Let it sit at room temperate, nicely all bubbled up, Mixed the rest of the ingredients 12 hours later. Kneaded the dough like I did last time, in KA.
I let it rise for 3-4 hours , until it doubled up in size, maybe a bit more than double
Cut into 6 pieces each batch; each peace kneaded/pinched unto itself. Started baking 3 hours later. First batch had a lot of gas and bubbles when shaping the pies.
But flavor wasn't to die for. It tasted flat.
One thing I did different, and perhaps it was the culprit, I added a little more sourdough starter than last time. Instead of 1tbsp I added about 3-4tbsp of my sourdough starter, because I thought maybe a little more sourdough flavor would help. Could this be the reason things didn't go as well as last time?
I'm also curious about the interaction between overnight poolish (with 1/4 tsp of yeast) when mixed with fed sourdough. How do these two ferment together?
Another problem was that my dough was getting too thin in the center, so once or twice the tomato sauce burnt onto the parchment paper on stone.
I don't know, but it is it possible that I let the dough rise too long after cutting into 6 pieces? maybe after cutting and shaping into 6 i should have not let it go more than 1.5-2hrs?