So the starters were very active and great, as was the yeast water in a direct dough method.
The 24 hour dough was great, but after 6-9 additional hours balls overproofing became a thing.
I believe balling 1/3 of the dough 2 hours before the event is primes, then balling the second 1/3 of the dough halfway (earlier?) through use of the first third will bring similar results, and balling the final 1/3 of third after using half of the second 1/3 of the dough will bring on consistent results through a 9 hour event. Upon testing, the first doughball made just as great of a pizza as the last.
The yeast water used was 40g raisins and 800g filtered water. Twice a day i would open the jar, close it, and shake it. After 5 days, it was extremely foamy and active. Instead of making a starter, i made a 'slurry' that only fermented 20-30 min while the remainder of the water and flour autolysed.
Recipe:
500g flour total (400g 00, 100g bread flour)
300g water total (250g filtered, 50g yeast water)
10g salt
Method:
Make 'slurry' using 50g bread flour and 50g yeast water, set aside.
Make autolyse with 400g 00 flour and 50g bread flour, along with 250g water, incorporate and knead slightly (leave no dry flour), let sit 20 min
Add 'slurry' on top in the middle and do a set of stretch and folds to incapsulate the slurry, let sit 10 min
Add salt and do another set of stretch and folds to incapsulate the salt, let sit 10 minutes
Do a final set of stretch and folds, let sit 10 minutes
Knead for 30sec-2min and smooth into ball for bulk fermentation (first rise), let sit covered 12 hours rt
Remove from bowl and smooth into ball again, try to be gentle, not looking for a complete degas, let sit 10 hours
Ball, let sit 2 hours, make pizza.
