Okay, I've been playing around with re-balls a bit lately. At this point, I can't really say that re-balls give me a better crust with my particular style, but, the results have been slightly encouraging. I'm trying to keep an open mind about it
I did learn, the hard way, that I can't reball a moderate hydration cold fermented dough (65%/12.5% protein flour), but a 67%/11% protein dough re-balled like a champ and gave me encouraging results.
So, John, I'm guessing if I want the later balling 'bump' with a moderate hydration dough, I want to go bulk (cold?), right? The problem that I encountered with re-balling cold dough is that I couldn't get the dough to stick to itself, so I couldn't pinch the dough shut. Now, I was CFing with a lightly oiled container, so the little bit of oil on the dough didn't help, but I'm still thinking, even without the oil, the cold dough may not pinch shut. One of the things I like most about CF is the stable temperature of the refrigerator. I guess I could get into bulk room temps if they gave me considerably better results, but I'd really like the ease of a cold ferment.