I'd like to reference this post regarding wooden dough boxes:http://www.pizzamaking.com/forum/index.php/topic,576.msg31992.html#msg31992
If wooden dough boxes absorb moisture from the dough, aren't we changing the dough's original hydration? Therefore, couldn't we get a similar result in making a dough with a lower hydration rate? I typically use a hydration rate of 62%.
I'd like to try a wooden box, but:
What is the cleaning and maintenance protocol for wooden dough boxes?
Are they initially seasoned/sealed with a food-safe oil?
Doesn't dough accumulate in the pores of the wood? How are they cleaned?
Regarding use, is the floor of the box dusted with flour before putting the dough in?
Are wooden boxes intended for room temp ferments, or can they be used for cold fermentation?
When at Pepe's "The Spot" in New Haven, I recall that they were using wooden dough boxes.