Just wanted to pass along a HUGE thanks!!!!
I've been messing around with your recipe of "high" percentage starter combined with some IDY and fermented/proofed at "room temp"...it's been yielding pretty good results for me so far but I need to dial in the IDY for my temps and desired time. I've cooked these twice now and have turned out a crispy exterior with a moist and chewy interior. My wife even commented that it was chewy without being "bready."
I balled up 2, 350g doughs last night at midnight and stashed them in the cold garage, 60-65 degrees. I baked the first one off at noon, but I think most people might consider close to being over-proofed. I'll try and take pics of the second pie
I used 30% Ischia with a bit less than .5% IDY (1/2t), 65% hydration, 2.5% salt with AT flour.
I dissolved the salt in the slightly above room temp water then dissolved the starter and added 3/4 of the flour, then let rest for 20-25 minutes. Added the remaining flour and hand kneaded for 2-3 minutes, then let rest for 5 minutes. Kneaded again for 1 minute then divided and folded into balls. Placed in lightly oiled plastic wrap lined glass bowls and covered with lightly oiled plastic wrap.
I need to figure out the temp control for my normal year-round temps but once I have that nailed, this is most likely going to be my go-to recipe