My last 2 bakes I have gone for a room temperature rise with decent results but, I still need to tweak a few things. Copying TxCraig1's method (1% starter, 63%, 3% salt, KABF is the only difference).
I am baking pizzas tomorrow in my grill with a 650*ish temp and a stone temp at 600*ish. I am thinking that adding some oil may be worth doing. If I add 1.5% oil and drop the salt to 2% will these variables have a profound effect on rise time in anyone's experience? At these temps is it even worth adding the oil?
I am going for room temp (75*) 24 hours (20 bulk rise/4 balled). I am still trying to figure out water temp as well. First try was too warm and things went way too fast. Second try was too cold and went a bit too slow. I just used a bowl of ice in oven the first time and oven light on the second to try and compensate. The first two tries were also at 30 hours so I am going to try the following;
4 - 375g dough balls (13" .1 Thickness Factor)
75* - Room Temp
100% - KABF
63% - Water (70*)
2.5% Ischia culture (very active)
Any opinions on this would be greatly appreciated. I will post results tomorrow.