Timur - They look very nice. I am glad you are trying out a room temp fermentation as well. Once you get your dough down, you can inch the hydration up to suit your oven needs.
Do you mean you increased the IDY to .5%? If you went with .05% it is less than your original recipe.
John, my mistake. It is .5 % now!
Another problem that I have is completely burned crust within even 40 seconds of baking. The temp is set on 400 C. I could bring it up more, but what's the use?