Yesterday, I put the poplar dough tray, which I built about a week ago, to test. I prepared a batch of dough, using Caputo "00" Pizzeria flour, sourdough culture, and about 68% hydration. After about 15 hours of initial fermentation at room temperature, I formed my dough balls. Thereafter, the dough balls underwent about 5 hours of final fermentation at room temperature as shown in the 1st picture below. The 2nd picture, below, shows how the bottom of one of the dough balls looked like. Very smooth! Per my experiments, poplar absorbs less moisture than pine, which does not seem to be as dense as poplar. Good day!