The Sicilian dough with the one day cold ferment 4/10/2012

The Sicilian dough with the one day cold ferment worked out okay. The texture and taste of the crumb was almost like last week. The bake was timed on my cell phone and on Steve’s cell phone and it was over 13 minutes and closer to 14 minutes. I think the pie could have been pulled from the oven at around 13 minutes, but at the time I was busy waiting on customers. My guess time of 8 minutes last week was way off on the bake time. I am not sure if I like how the sauce was applied and still am undecided how to apply the sauce. I am also undecided if I want to try another flour in the same formulation or make other tweaks to the formulation.


Norma