I balled after 24hours. The dough had been in balls for about 10hours when I got up this morning, and they too were noticeably more advanced. What this is going to allow me to do is extend my fermentation time at 64F another 8-10hours beyond what I normally do. Total fermentation time will remain the same at 48 hours.
Dear Craig, in my previous post, I meant to tell you about a dough experiment I did about a couple of months ago. After I frothed my starter culture, as demonstrated in Reply #1385, and made my dough, I let it ferment in mass for about 20 hours in a very tight vacuum devoid of air
. (Of course, it was not a 100% vacuum.) It changed the flavor of the dough so much that I enjoyed eating it raw! I am going to play around with this concept.