Yeah Peter, there's a couple things I'm doing differently for the next cold-ferm. I've modified the rehydration of the yeast and cut the bench time. The issue we were having with the 2-3 hour warm rise was just a longevity issue. We are still getting our numbers leveled out for usage and I'm looking for something that has a fairly wide window of usability. Nothing crazy, but I'd like the ability to use doughs a second day, if necessary. That's not always produced great results with the quick warm-fermentation.
As far as how these last two pies stack up against the previous example, I really like how the cold-ferm dough performed in all respects. It worked well at all stages, forming, proofing, stretching and cooking. I would have to re-trace my steps a bit to find out where I picked up the 2.73% salt figure. I have been reading a lot of threads and formulas in the last few days so it's not hard to believe if I transposed a couple recipes by mistake. In all, I don't think it was a big issue. After I see how the dough reacts after the changes I've made with yeast and bench time, I'll be able to look at whether or not the salt is an issue. Unfortunately, we sold all of the dough s last night, so I won't be able to see how they perform on the second day until next week.
Can't wait to get the shipment from sourdo.com.