I ran the Forno Bravo dough formulation you have been using through the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
in order to get a better feel for the formulation and what it was designed and intended to do. This is what I got:
|500 g | 17.64 oz | 1.1 lbs|
325 g | 11.46 oz | 0.72 lbs
3 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
10 g | 0.35 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp
838 g | 29.56 oz | 1.85 lbs | TF = N/A
The above dough formulation is typical of those all too common one-size-fits-all dough formulations that are seen in cookbooks and intended to be used for both a short room temperature fermentation (in this case, only 2 1/2-3 hours) and, a much longer fermentation, in this case through the additional use of cold fermentation for some unspecified period. I personally am not a strong believer in dough formulations that try to do double duty, that is, be used for both room-temperature fermentation and cold fermentation. My preference is to use one dough formulation that is designed specifically for room temperature fermentation and a second one that is designed primarily for cold fermentation (which might also include a short period of room temperature fermentation before refrigeration). Usually a dough formulation for a room temperature fermentation will call for more yeast than one intended for a cold fermentation. In your case, the high amount of yeast called for in the Forno Bravo dough formulation will have the tendency to limit the period of cold fermentation, which means that you will limit the time during which fermentation byproducts that contribute to the finished crust flavor, color, texture and aroma are allowed to develop. If the period of cold fermentation is allowed to go too long, there is the risk of overfermentation and sugar depletion. It is hard to say without running a lot of tests where the outer limit is for the Forno Bravo dough formulation but I perhaps wouldn't want to go out to more than 1 day or so. The high hydration of the Forno Bravo dough, 65%, will also have the effect of accelerating the fermentation process, further shortening the window of usability of the dough. On the flip side, if one uses too short a fermentation period, whether at room temperature or in the cooler, or some combination of both, the risk is of insufficient creation of natural sugars through amylase performance and, hence, insufficient residual sugar levels in the dough at the time of baking to achieve the desired degree of crust coloration.
There are several examples of 00 dough formulations that are intended for use for cold fermentation at the following thread: http://www.pizzamaking.com/forum/index.php/topic,1298.0.html.
That thread was initiated in an attempt to reverse-engineer a cold-fermented Neapolitan style dough as made and used by the highly-regarded A16 restaurant in the San Francisco area. I believe that that thread makes for a fascinating read and is highly educational, but at 19 pages of posts, I sense that there is reluctance to read the entire thread. Consequently, I attempted to isolate some of the better cold fermentation formulations from that thread and to provide the relevant links at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,3673.msg30921.html#msg30921.
In line with the above, not long ago, the current chef at A16 and some associates came out with a cookbook, A16 Food + Wine
, in which a Neapolitan style cold fermentation dough recipe for home users is given at pages 117-118. If you go to amazon.com at http://www.amazon.com/A16-Food-Wine-Nate-Appleman/dp/1580089070/?tag=pizzamaking-20,
and use the book search feature ("LOOK INSIDE"), you will be able to see the actual dough formulation and the dough preparation and management methods utilized. Moreover, starting at Reply 308 in the A16 thread, at http://www.pizzamaking.com/forum/index.php/topic,1298.msg61643.html#msg61643,
there was a series of posts directed to the A16 cookbook dough recipe, culminating in an attempt on my part to convert the A16 dough recipe from volume measurements to baker's percent format, at Reply 329 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg61872.html#msg61872.
I have not personally tried that version but I can tell that it should work based on the collective experiences of our members as detailed in the A16 thread.
You will note that the dough formulation at Reply 329 calls for using oil in the dough. I believe that the oil is included since home users do not usually have very high temperature ovens and some oil is advisable to keep the crusts from drying out excessively and becoming cracker like. For very high temperature applications, the oil can be omitted. In such a case, it may be necessary to tweak some of the other ingredient values in the dough formulation.