Wooden Dough Boxes

[BurntEdges]

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.

[Pete-zza]

BurntEdges,

You might check out this article by Chef Bruno: http://www.pmq.com/mag/2004may_june/woodtrays.php. Beyond that article, and absent satisfactory answers from the members, I would call Marsal with any unanswered questions.

Peter

EDIT (2/8/2013): For an alternative link to the PMQ article referenced above, see the Wayback Machine link at http://web.archive.org/web/20110404180537/http://pmq.com/mag/2004may_june/woodtrays.php

[bakerbill]

As for wooden boxes, I took the easy way out and placed a 3/4 inch unfinished pine board in the bottom of a plastic box that has a cover. I spread flour on the board before putting in the dough balls. As for cleaning, I simply brushed the broad with a dry or slightly moistened cloth. I have used these board for several occasions and have had no problem. I like the way I am able to lift the dough balls off the board.  I have not changed the recipe.

bakerbill

[BurntEdges]

BakerBill,
Have you noticed a difference in your dough when you use the board?  (Any crispier than normal?)

[Essen1]

Here's a thread that might be of interest:

http://www.pizzamaking.com/forum/index.php/topic,7091.msg61461.html#msg61461

[bakerbill]

I have been using the "board in box" for Neapolitan pizza baked in my brick oven at 800 degrees for about 2  minutes. I have not noticed any change in crispness. The pizzas do turn out well.

bakerbill