I’ve been struggling to land on a good dough process without doing a bunch of math.

Lucky for me, I found a modern Lehmann calculator (named after a forums poster, so you know the approach is good), and have had great luck with it, using bakers percentages a bit more like Kenji’s at 60% hydration, 2% oil, 2% salt, 1% instant yeast.

I use cold water from the fridge and mix it using a food processor until it registers mid-70s F on a thermapen, then cold ferment.