Definitely not low temp I didn't see that post. Beautiful SF. How cool is that! I have a 120cm Mario Acunto oven in my Garage. I've laid out pretty much my entire experience with my NP oven and everything I do in these two posts:
I'm happy to help with questions you may have as you experiment and fine tune your process.
You are a legend, Craig. I have based my entire day on Sunday on your posts and have been lurking (Read all the sub threads) for about a week now. On your advice from other threads, I have ordered the Ischia starter from Sourdo and eagerly await it. I tweaked my original recipe based on some volumes in the threads and am trialling a
1kg Flour (Caputo 1KG Red Bag, which says Antimo Caputo..)
625ml Water (Bottled.. San Pel Acqua Panna for what its worth)
1.5-2gm Yeast (Aim for 1.4 but scales don't do decimals so as soon as it kicks over to 2gm i stop)
Dissolve Salt in Water
Add 1/3 of Flour
Mix in yeast
Slowly add in rest of flour
Take out, knead, let rest, and do the stretch and pull. Place into a lightly floured plastic pizza ball trays (That i use for the finished balls) and leave in fridge.
I rolled and am bulk fermenting in fridge for the moment. Will be 36 hours in bulk (fridge), plus 5 hours in balls (Fridge) and another 2 out of fridge. See how it goes
My original method was simply using 5 Stagione flour (Now I alternate to experiment which works best) using a 7 hour cold environment ferment but Im chasing the cornice that only come from the methods you detail
I will post my results while I eagerly wait my Ischia. I am also making Calabrese chilli's as per your other thread, but in Australia they are a little easier to come by fresh (Being Calabrese helps too).
Glad you like the SF - We are wine shippers so it was easy to smuggle one over in a 20 footer.