Just mixed a pretty straight-up, same-day dough for tonight's use. No fuss about this one, no special mixing, no special rest periods, nothing. I started at 2:15pm today and it should go into the oven around 7:00pm.
Mixing time was 8 minutes. Dough temp off the hook was 78°F. Balled immediately and then bowled, covered with plastic wrap.
Flour: Grain Craft Power flour
Yeast: SAF Instant Red
Malt: AB Maury Low-diastatic malt powder (20 degrees Lintner)
Pie will be baked tonight at 550 - 575°F.
What I want to check out is if the malt, in combination with some sugar, can deliver the same browning as longer fermented doughs. The second pic shows the dough after about 3 hours room-temp rise.