With the cooler weather in Dallas now, I have been having a great time making dough - and getting some great leoparding. Of course I have no pictures...but will take some at our next event. Temperature seems to be the biggest factor for me achieving normal or ridonkulous leoparding. I get good spots with 24 hr cold ferment, great spots with 48 hr cold ferment, and I've even stretched the fermenting process up to 5 days or so. Usually after an event I will have some left over dough balls. The next day I will take them out and re-ball them and put them back in the fridge for several days - they've been great...lots of spots, very light, good flavor. I could never pull this off in the Dallas summer.
I'm using Molino Spadoni "00" PZ2 flour...and my typical batch is:
5 kilos flour
3 liters water
115g sea salt
11g cake yeast
1/2 the flour in, mix 5 mins, autolyse 20 mins, mix 12 mins, rest 1 hr, ball up and in the fridge...265g dough balls.