Thanks for the theories,
Since this is our slow season, we are only mixing small batches of dough, the flour gets sealed in a 5-gallon buckets, and we make several batches from the same bag of flour.
I use a spiral mixer with a timer for shutdown, and everything is weighed to the hundredth of an ounce on a Hobart certified Digital Deli scale, so everything was exactly the same as my 25% APF blend and from the same bag of flour as other batches .
We do not let our dough come up to room temp before using it, we stretch it right out of the cooler, but we do lag it for 48 hours between mixing and use to get some flavor out of it. We are gaining popularity with our pizzas real quickly, and typically the first words out of the customers mouths are; "this crust is fantastic"
I am just surprised that we saw such a wild variation with such a small blend of APF. I only did the blending thing to teach my rookies how to stretch easier so they'd have a very easily workable dough, and apparently I stumbled across a very desirable product by surprise. My typical small batch size is 7.5# Bouncer with 2.5# APF, give the formula a try. I mix in a spiral mixer for 13 minutes, rest the dough for 5 minutes, scale & ball, lag it for 48 hours, and stretch right out of the cooler.
I tried some all trumps back when we were still in the experimentation stage, and we liked what we got with the bouncer/APF better, maybe I'll give it another try both blended and straight.
I'm betting I'll just keep doing my goofy 25% blend.
In case anyone is curious, we are primarily a BBQ restaurant, that also does pizza. When we bought the property, it had a triple stack of 'Sveba Dahlen" classic pizza ovens, they are made in Sweden , run on 3-phase, and I can set my deck heat, top heat, and front to back differential temps independently. I was weary of them at first because I have always used blodgett gas deck ovens, but these 3-Phase ovens kick some serious butt! I also like the glass doors so our customers can see their pizza baking, (we are an open kitchen, everything is fully viewable to the public)
gotta go, my pie should be just about done baking, and i'm heading home to eat it and get some sleep.