Whipped up another test batch yesterday eve with TG's flour and CM's malt.
Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount from 1% to 0.5% and salt was raised to 2.5% to get a more controlled and slower bulk-rise out of it without the occasional need to punch it down.
Here are the Baker's Percentages:
Mixed the dough for four minutes then did a one-hour bench rest before balling it up and refrigerating the dough. One pic shows the dough before & after 12 hours in the fridge and it has slowly risen so far, just as intended.
More on this on Sunday eve...