I have a couple of questions about water and dough temperatures and salt.
I see that you start with pretty cold water, 40 -45 degrees. I do not - I use cold water from the filter tap - about 60 degrees but it varies.
Do you think it makes a difference and, if so, what might the difference be?
I generally do a 24 - 48 hour Ischia ferment. The first X hours are at around 62 and the last 4 hours are at around 72. My guess is that it did not matter much since the final dough temperature, maybe 78 degrees (last time I checked), does not need to cool down that much to get to 62.
But, now I wonder. I have noticed that my more recent doughs have a lot more rise to them. There are two things that changed. One is that I started using a wine fridge instead of my basement for the cool temperature fermentation - so a lot more exact control. Second, for no particular reason, I cut the salt back from 2.8% to 2.6%.
Some of yesterday's doughs, a couple of hours into cooking -so after 6 hours at 72 - were super-gassy. They looked like they had doubled again, were even more extensible, and maybe did not cook as nicely. So, I started pondering why this might be - lower salt level giving me a more narrow window? Too high a finished dough temperature? (do you know yours?), etc.
I would appreciate any thoughts you had on this.