These were made by clipping the lock on a cleaning cycle(800F)( at your own risk ) I use a starter and often .25% idy.
Dough varies usually 62-65% hydro. I always use a % of Caputo or 00 flour blended with KA bread or even a high gluten flour. Even at 800F it still is not a wood fired oven. This gives me the best results. Any questions feel free to ask.