Dough is pretty simple...I think I had aged this one 3-4 days at a low temp...
16 lbs 00 flour - I sue Molino Passini...I get better results than with Caputo
4.1 liters cold water
13 g fresh compressed yeast
154 g sea salt
mix all ingredients, half the flour, rest 30 mins...add remaining flour...mix 11 mins, 1 hr bench rest, ball into 260g balls, into fridge.