Today’s pies

This was a 70% hydration dough that I bulk proffes for 90 minutes, then I decided and let the balls rest overnight in the refrigerator.

Baked at 525F in my home oven for about 10 minutes.

Decent rise in the pan but the dough could use some flavor…next I will make a preferment or give it a dab of my sourdough starter to bring some character.

500gr BF

350gr. water at 95F

2 gr instant dried yeast

10gr salt

8 gr olive oil

13 gr sugar

+ 2 tsp BF to get dough to ball in the mixer.

8 minutes in stand mixer….balled and clearing all dough from sides. Rest for 20 minutes.

2x stretch and fold at 20 minute intervals.

Bulk ferment 90 minutes…dough temp 78F.

Devide into 300gr balls…into oiled tubs and refrigerated overnight.

let rise in oiled pan and stretch to fit over 90 minutes.

baked at 525 for 10 minutes or until done.