Ok...So Acid management is the biggest problem, but what about my minimal kneading? I am kneading very little, mixing it in the bowl, just until it comes together around 1 min. I dump it into another bowl to bulk, then I divide and very minimally handle to to form the ball employing the same basic technique Anthony uses when he balls his dough, this takes about 15-20 seconds at most. Could this lack of kneading caused a lack of gluten development, if so while the dough is still in bowl during my inital mix should I extend this past the 1min im using and mix until my dough is extremely smooth and such like UPN's out of the mixer? There are so many variables to work with and understand. I definitely want to try again copying his methods, or at least something like it.