A whole new experience tonight.
Using Craig's great table of percentages/time/temperature http://www.pizzamaking.com/forum/index.php?PHPSESSID=ad51dbaa44fc830da68c8400970c6442&topic=22649.0
, I decided to test out the lower temperature range, with a 66 hour ferment at 55 degrees made up of 42 in bulk, then balled. After 12 hours balled, I noticed that the dough had pretty much doubled (and put in an emergency PM to Craig). Decided to reball with 10 hours until bake time (couldn't get the bottom to seal properly, likely because of the EVOO that I used to lube the containers). Craig warned that it might make the balls a little hard to open, and combined with my 65 degree cheapskate room temperature, that was certainly the case. While I made the dough for a 16.5" pie at 0.9 TF, I couldn't get it to stretch past around 15", so it was a little thick for me (12 year old critic said, "Dad I really like it like this." #@*&%$, muttered Dad).
50/50 Central Milling Organic ABC Malted/High Mountain-High Protein
7.5% Ischia starter (at 50% hydration)
4:30 on my new 3/4" soapstone tile at 540 degrees (Scott... you were right about it taking a little longer than a Glutenboy dough). Nice eggshell crunch, bottom was a little more crisp than last weekend's Glutenboy baked at 3:50). Nice cornicione on the cheese pie (which I could stretch a little better). Broccoli pie (second one) was just too thick, and it affected the crumb.
The big surprise was the taste of sourness that was apparent. 12 year old critic caught it right away. I called it a subtle hint. He called it "way more than a subtle hint... more like a strong suggestion... or maybe an insistent demand." That's when I noticed that the sour taste kept building in my mouth, like a lingering finish to a good glass of wine (I like the wine better than the sourness, which seemed a little out of place... I like it in a bread).
I'm thinking that I will either cut back on the starter (maybe 5%) or decrease the time (to around 55 hours) next time, even though that puts me out of whack with Craig's calculations (I'm playing at the outer limit of his yellow range, so I now that I'm already an the outlier). Reactions?