That is interesting what King Arthur flours has to say about adding salt. Their explanation on how salt isnít a substitute for the fine flavor of well-fermented dough. That adds more complexity as how much salt is really needed to achieve the flavor profile someone wants. When King Arthur flour says the salt also helps pace the fermentation and then has an indirect effect for added crust color, it makes me wonder how much this is related to pizza making, when they are talking about making bread. I know the two are related and since King Arthur flour are advising using 1.8 to 2% of salt based on the flour weight, it makes me wonder if I should adjust my salt, again to about 2% or a little lower.
I also did try Glutenboyís formula and found out that by using a small amount of IDY and the higher amount of salt, the dough did have problems with fermenting for me. I then had to let the dough sit out in a warm environment to be able to see the poppy seeds move.
Your reference to the yeast treatise is also interesting. I can see in the poolish preferment there are many more bubbles in the dough when I open it. I believed this is them attributed to the mixing of the poolish with the final dough and it then already has gas before adding the yeast to the final mix. By reading that article I can now understand more about how poolish preferments work. I will read more on that article, so I can understand all what goes into changes in the dough. Too much reading at one time gets my mind mixed up.
Since I will be using a bromated flour for this test, there are some added benefits for the crust coloration in using this type of flour.
I donít know if itís back to the drawing board or not for me.
Thanks for all the additional information,