Ischia Dough Formula

Total Formula:
Flour (100%):                273.98 g  |  9.66 oz | 0.6 lbs
Water (60.9%):                166.85 g  |  5.89 oz | 0.37 lbs
Salt (2.2%):                     6.03 g | 0.21 oz | 0.01 lbs | 1.08 tsp | 0.36 tbsp
Oil (1%):                             2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Total (164.1%):                  449.6 g | 15.86 oz | 0.99 lbs | TF = 0.103022

Preferment:
Flour:                         20.55 g | 0.72 oz | 0.05 lbs
Water:                         20.55 g | 0.72 oz | 0.05 lbs
Total:                           41.1 g | 1.45 oz | 0.09 lbs

Final Dough:
Flour:                         253.43 g | 8.94 oz | 0.56 lbs
Water:                       146.31 g | 5.16 oz | 0.32 lbs
Salt:                                   6.03 g | 0.21 oz | 0.01 lbs | 1.08 tsp | 0.36 tbsp
Preferment:                         41.1 g | 1.45 oz | 0.09 lbs
Oil:                                   2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Total:                          449.6 g | 15.86 oz | 0.99 lbs  | TF = 0.103022

I also did use my Kitchen Aid Mixer to mix this dough.

Video of Kitchen Aid almost finished mixing the dough.  Dough was 75 degrees F and left for 5 hours to bulk ferment before balling.

http://www.youtube.com/watch?v=8M8WgPnEUG4

Norma