Ok, I am straying into the unknown here and hope to keep this simple for you kind folks.
I currently have one of awesome member John "Dellavecchia" dough sitting on my counter...
100% Caputo 00
2.8% kosher salt
I increased hydration to 68%(not sure why, but I did). Was not easy peasy but I did manage a 16oz bulk that I did "stretch an folds" on every half hr. for 2 hrs. then I balled up 2 8oz'ers. They have sat for additional 4 hr. and are pretty an soft.
Brought the Lil Deni out of moth balls...she can get HOT! Like 750 no problemo.
8oz should yeild me a pizza size that will fit in her..around 11in pie.
My question....is it Ok to use a pretty good amount of bench flour to get this dude to open up and stretch on the back of my knuckles? If so, should I use the caputo or AP, or semolina, or ? flour to make this happen all lovely??
Thanks for any and all help. Bob is on a mission....