Buffalo, basicly heres what I did for the dough.
Flour (100% FINE DURUM WHEAT FLOUR):512g
CY (.50%):rounded to 3g
total. 907g/32oz this is what I have been using in my 16x16x1 square pans.
poolish 9 am room temp.
I used a one large plastic bowl for mixing the whole way through, along with the danish dough whisk/hook from fg pizza. that tool is awesome for many many tasks.
all water 100%
50% of the durum wheat flour
2 grams of the yeast
let ferment for 6 hours or so., or until nice and active. this could possibly be done overnight?
Then in same large bowl, mix in other half of flour, salt and remainder of yeast till all was moist. Let rest covered for a bit to fully absorb water, 15 min? then in 10 minute intervals, incorporate the evoo. This is what enabled the hand kneading. Dump a little oil on top of dough, and sort of fold it in. I have been working with a book called the handmade loaf and really this is where I have picked up this approach. repeat 4 times until all oil is incorporated, form a ball as best as possible and let rise for an hour or so or until doubleish. Then oil pan with a fair amount of evoo, keep in the middle only start spreading the dough out, trying not to deflate as much as possible. When doing this again take breaks to let the gluten relax. Matt, this flour seems to have less of a tendecy to snap back. Once almost or fully spread, drizzle with oil on top and brush in to keep the dough moist while rising. Place on oven and preheat to 500 for an hour or so or until you see the thickness of the dough double or more. Place on stone for 8 mins or so. Remove, top as desired and throw it back in until it looks right, for me total bake time was about 15 mins. I hope this helps and if you give it a shot let me know how it works out. -marc