Just tried something new with the GB. I used Harvest King (B for B) with 1.5% EVOO at a whopping (for me) 69.2% hydration. I started at 67%, and the dough was handling so well that I decided to bump the H2O. I did it twice, 1 percent (approximately) at a time. It still handled almost too easily. I did a hand stretch and fold, and it was very extensible. I'll include a screen grab of the formula. Anxious to see how this one comes out. I think I'm soon headed for the 70% plateau. I have to attribute the easily handling (my hands were almost clean) to the bit of oil in the dough. By the way, I don't promise 315-g dough balls. I weigh the dough after the counter rise, divide by 4, scale, ball, and put in fridge.