Everything you see fom me is % of flour.
Thank you for clearing that up:
Quick question, I am making my very first dough with the Ischia starter, and when I made my dough with 61% hydration, I placed it in a stainless bowl with a wet towel covering it, in a cooler kept at 65F for 24 hours. When I just took the bowl out of the cooler, there was condensation in the bowl and a slight pool of water
Needless to say, I tried to ball it for the first time using the method at 9:50 in this video
The dough was more sticky than when I made it, it was difficult to retrieve from the stainless bowl since I did not add an oiled layer, and it did not pinch off as easily as in the video. Because the dough had higher hydration from the condensation, it is not perfectly smooth in my oiled tupperware tubs
When you bulk ferment, have you ever had this condensation happen in the bowl? Should I try to bulk ferment without a wet towel covering the bowl and should I add an oil layer for easier retrieval?