i tried this effective hydration method again but this time, after reading one of Omid's comments about 12hr. being excessive, i tried only a 1 hour hydration of the flour. same everything else. i noticed that the dough was much stronger and not as easy to open. less pillowy. the crust was tougher. not sure where this leaves me on this experiment, but i think i like the longer way better. my next experiments will involve a different mixer.
first pic is homemade pesto and ricotta with padrones, manchego and peppadews, we really liked the way the manchego cooked.