Re: NY-Style Fail

If you are having issues with your NY style dough, why not just keep it simple at first and skip the Poolish and Autolyse.  Try this:

KA High Gluten flour:  100%
Water:  63%
IDY:  .4%
Fine Sea Salt:  1.75%
Light Olive Oil:  1.5%
Diastic Malt Powder:  1%

Cold ferment for 48 hours.  

Has always worked very well for me in a home oven.