I have been working on perfecting my dough and I am fairly pleased with my results this last time.
I used the recipe recommended here:
500
325
10
and
3
I measured everything out with my new digital scale and found I needed to add more water to get it just right. I cut it up into balls of average weight of 250g, let it rise for 90 minutes and then stored the balls in the fridge for 3 days. They continued to rise in the fridge a little bit but the flavor was very good.
I also am only getting 3 balls per batch, I thought I was going to get 4 out of this recipe.

Anyways, here are a couple pies I baked, I don't think my charring is perfect but the cornice puffed up nicely.