I had some really great results tonight, reducing the CY to .1 and extending the room temp rise with a bulk phase:
Flour (100%): 1037.68 g | 36.6 oz | 2.29 lbs
Water (59%): 612.23 g | 21.6 oz | 1.35 lbs
CY (.1%): 1.04 g | 0.04 oz | 0 lbs |
Salt (2.8%): 29.05 g | 1.02 oz | 0.06 lbs | 6.05 tsp | 2.02 tbsp
Total (161.9%): 1680 g | 59.26 oz | 3.7 lbs | TF = N/A
Single Ball: 280 g | 9.88 oz | 0.62 lbs
Makes 6 balls. Ambient temp was 65 degrees. 12 hour bulk rise, 6 hours balled. Dough was like a dream - light, tender, slightly crispy, rich tasting. I will up the hydration to 60 next time. But all in all, I think I have the flow down for a room temp CY. After reading many posts by Marco - and deciding his preferred hydration was too high for my oven - I have found the balance I am looking for. I also experimented with NOT avoiding the rim while shaping, and I got a puffy, wide open crumb.
Pizzas: #1 sopressata. #2 brussel sprouts and olives. #3 Casa Barone piennolo tomatoes and bufula.