I know this is an old thread, but found it very useful after many attempts at 64F and 24 hour bulk + 24 ball. I'm using Ischia and I noticed my results were quite acidic and I wasn't getting a good rise. Although I don't think I let my dough warm up long enough before baking. Im going to try 22 bulk and 6 ball at 77. I've been on this site for a year trying to nail down consistency.
On another note, my wood oven doesn't retain heat very well so it's difficult to maintain 800+ temps. Should I consider mixing in small portion of all purpose flour? 25%? I use Molina tipo 00. Can't get Caputto here.
Thanks for your contributions, I'd really be lost without them. I'm hoping to start my food truck business very soon.