Originally Posted by gtsum
My best pies seem to be around 4 days as well...although I do have 2 balls in the fridge (so to speak!) and am going to do one at 5 days and the other at 6. What kind of flour are you using? I started off with KABF and KAAP, and recently been buying the 25lb bags at sams - I have gotten almost totally away from straight bread flour...lately it has been AP/Caputo mix as I seem to get a more open crumb and seems I can control the gluten development better (ie I tend to over mix bread flour and it is too tough for me).
I've been using bread flour for quite a while now, usually Pillsbury or Gold Medal, nothing fancy. One day my wife stumbled across this sack at Sams & I've been using it ever since, @ $11/25lbs, can't beat it
, look familiar?