thanks everyone for your tips. My workflow, i guess you mean how i mix the dough.. I take about 5 minutes to mix the ingredients, knead for 10, let it rest for 10, and need no more than another 10, about 30 minutes total, once i see the smoothness and "plastic" look and feel, i stop....then place in a container with wet cloth for 12 hours in bulk, same process as described.
The yeast i use...see picture... i am starting to think the yeast is too old. i actually keep it in the freezer, take it out and let it come to room temperature before starting. i think 8 grams for a 24 hour fermentation is too much. The VPN rules state no more than 3 grams for 1 liter of water in a 10 hour fermentation.
also, the caputo flour i am using is strong so the fermentation should be even longer? 48 hours? all at room temperature, i do not use the fridge.
i basically have followed the Salvo brothers, they use .5 grams of "lievito di birra" with same fermentation process and time, although they seem to mix flours.