Thank you for referencing the article from Tom Lehmann. The only thing I could think of from that article is how dry it feels, now that the heat is on at market. It isnít really warm at market, but there is heat on and the outside doors keep opening all day long letting in more dry air. Tom Lehmann said even in a matter of a few minutes the dough can dry out. The lid on the plastic container wouldnít stay shut, so I guess that could have also dried out his last dough.
When I went to mix the dough using a spatula and then hand kneading this dough, it still felt much lower than the hydration I used in the formula. I donít know what caused that, but after I took the dough ball out of the small container it was wet on the bottom, but dry on the top of the dough ball. I didnít oil the dough ball at all.