Learning Knowledge to Make Pizza: Bread with Ischia Starter 9/03/2010...Same formula used for pizza

I used the Ischia starter that was incorporated into the Lehmann dough, to make this bread. The formula use is at the end of this post.

I had made the formula above and had two dough balls. One dough ball was used to make pizza on Tuesday and the one I used yesterday was made into bread. After I had mixed the above formula the dough was left to bulk ferment, before I balled the dough. The dough ball from that formula was left to cold ferment for 4 days to make the bread.

The bread tasted a lot different than the pizza, when using the same formula and using different bake temperatures.

Formula for two dough balls for 14" pizza

Total Formula:
Flour (100%): 552.51 g | 19.49 oz | 1.22 lbs
Water (61%): 337.03 g | 11.89 oz | 0.74 lbs
Salt (01.75%): 9.67 g | 0.34 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
Total (162.75%): 899.21 g | 31.72 oz | 1.98 lbs | TF = 0.1030225
Single Ball: 449.6 g | 15.86 oz | 0.99 lbs

Preferment:
Flour: 39.76 g | 1.4 oz | 0.09 lbs
Water: 39.76 g | 1.4 oz | 0.09 lbs
Total: 79.51 g | 2.8 oz | 0.18 lbs

Final Dough:
Flour: 512.75 g | 18.09 oz | 1.13 lbs
Water: 297.28 g | 10.49 oz | 0.66 lbs
Salt: 9.67 g | 0.34 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
Preferment: 79.51 g | 2.8 oz | 0.18 lbs

Total: 899.21 g | 31.72 oz | 1.98 lbs | TF = 0.1030225

Norma