The formula I used was actually at reply 108 http://www.pizzamaking.com/forum/index.php/topic,19129.msg189768.html#msg189768
. The 3% salt was a goof on my part. I put in 2% in my actual formula, not 3%. I caught the error too late be for I could modify it. But in essence, your formula is virtually identical to mine, with the exception of the sugar and the oil. In my opinion, the dough is sweet enough without the sugar but if your getting good results with the sugar added in, by all means, use what works best. The 2% difference in the hydration level for the final dough, I would not worry about. I know some folks would argue differently, but it is such a small margin of difference that I would blame human error rather than the formula for any adverse or beneficial effects for that margin of difference. For example: the epoxy dough this week was 63% and the soaker I mixed at 62% and the two were virtual identical with minor flavor differences due to the preferment in the epoxy dough. Regarding the yeast, I know I used .20% IDY for the preferment and .40% in the soaker final dough, but if you need to go a little higher, by all means go for it.
In short, Norma I don't think your going to go wrong with what ever direction you take with your Lehmann formula, the only thing different we are doing to it is adding in a soaker and preferment, if you go that route.
I also don’t really know how the slices will taste when I give them a quick reheat out of the controlled heating unit I keep them in.
There is only one way to find out.
I don’t think it will be a true test how the epoxy method works with the Caputo flour and a sourdough starter without a WFO.
Oh... I don't know. I think it will be enough to gauge whether or not it this method will be successful in a WFO. While you are not use a WFO per se, if there is any adverse or beneficial effects from using this method with high temps or 00 flour, it should be evident. Hopefully, it should offer a nice boost to the natural flavors in the 00 flour as well.
In any case, good luck with what you decide. I think I am going to try this method with a durum flour formula next, but I will try to get something posted tomorrow.