Hi John and Andre,
The recipe I used was as follows:
1 kg Caputo flour
600 ml cold water
30 gr sea salt
52 gr Ischia Active starter (50:50 water:flour)
During the mix, I added about 20 gr flour, as it looked too wet. I guess the effective hydration was 60%.
First I disolved the salt in the water, then added about 700 gr of flour and used a whisk to mix into a batter - 1 minute. I let the "batter' rest for 6 minutes, then put onto mixer , with a dough hook, for 18 minutes.
The dough come out a little wet, and I turned it over on the counter a few times, mixing very little flout to assist handling. The dough ball was placed in a plastic container, sealer, and placed in a wine cellar at 15 deg C for 28 hours. The ball showed hardly any rise - perhaps 5%.
When I removed it to shape the ball, it was very wet! I managed to shape the balls, and let them rise at 20 deg C for 4 - 5 hours. When I tried to shape then, they were "flat, sticky and stretchy" when removing from the tray.
Once shaped, and awaiting toppings, small holes began to appear in the dough base.
Did I over knead? Did I under knead?