I had to continue this on a second post because when I fill up the dialogue box, it bounces up and down and gets shakey, it doesn't simply cascade down, does anyone esle get this?
Anyhew, by volume, I get my starter which is kept at a slightly thicker than pancake consistency and pour two cups in my mixer. Then I get two cups of water and two tablespoons of kosher salt, all in the mixer. I then add 8 cups of 00 flour, mix for two minutes and then let it rest for 15-30 minutes, just depends what else I'm doing. After the resting period, I mix it up for 15 minutes, pull out the dough, put it in a bowl with plastic on top and allow the dough to rise by about 50%. I then punch it down and ball it up, 275-300 grams, in to individual rubbermaid containers. If I'm going to use the dough that day, I just let it sit out at room temp for second proof. Most of the time, I just put them in the fridge and then take them out six hours in advance to warm up to avoid gumline and to finish the second proof. I've also found that it freezes very well like this.