I made your Neopolatin dough recipe on page 148 of your book a few days ago.
I put three balls in individule containers.
I took one out tonight (24 hours). Couldn't wait for 36 hours and will take the other out over the next two days.
I noticed the dough had several small holes in it after I stretched it. A few more holes appeared with the dough resting on the peel.
Did I stretch it wrong, does the gluten need to form better or will another day in the fridge help.
Next question, you call for 9 g of malt if you bake in home oven, none in WFO.
I use no malt because I have WFO. I assume I add 9 more grams of flour.