Last night's bake:
2.0% Ischia culture
For kicks and grins, I mixed the dough a little differently than I usually do. I dissolved the salt into the water, mixed in the culture and ~75% of the flour to a rough shaggy dough, and let it sit for 20 minutes. I mixed it with the K5 a little more than normal - 5 minutes or so. I gave it a few folds on the counter and then a few more after a 10 minute rest. 24 hours in bulk at 64F + 12+ more in balls at 77F. Bake 65-70 seconds at ~850F. The dough was a little easier to work with than my past few batches. It still opened very easily, but was just a little more elastic.