I don't know if I have this work flow right or not so I thought I would ask.
A couple nights ago I decided I would mix my dough mixture, 50/50 KABF & Caputo 00 Pizzeria flour, water, cool 58%, and salt. I mixed in my Bosch compact mixer until the dough came away from the sides of the mixing bowl. I then put the dough in a 1 qt plastic container with vented lid in a kitchen cupboard near the floor, 64 degrees. I left it there for 13 hours at which time I removed from the container, hand kneaded until smooth and balled. Back into the container and cupboard for 9 hours. Removed from cupboard and let sit at room temp, about 70 degrees for about 1.5 hours then opened the dough ball and baked my pie.
My question is, did I do anything right as far as bulk then ball ferment? One alternative that come to mind is to hand knead before putting the bulk dough in the container. Since this was my 1st time at bulk fermentation, if in fact that is what I did, just wondering if I did it right or if there are better ways?