In re-reading this thread, it is clear that Matt is following the classic Marco method. On the matter of knead time, my recollection is that Marco disagreed with the idea of kneading the dough for 20 to 30 minutes, as some of the VPN instructions apparently called for. See, for example, Marco's famous "crap" post at Reply 116 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg13378.html#msg13378
. Another critical component to Marco's method was using a fermentation temperature of 18-20 degrees C, or 64.4-68 degrees F, which is roughly the range that Matt used. What I did not think to ask Matt earlier is whether he was using a temperature control unit or whether he was using a room temperature of 18-20 degrees C. If the fermentation temperature is much higher than the range that Marco advocated, then it would be natural to see a significantly greater rise, just as would occur with commercial yeast. In this respect, I believe that K (pizzablogger) correctly stated the case.
There is still one mystery that has never been answered, and that is the significance of the bulk room temperature rise before division of the bulk dough into individual pieces. Marco always dodged and skirted that issue because I believed he wanted to reserve that discussion for the book that he was planning to write but which never did materialize. There have been attempts by the members, me included, to try to explain the significance of the bulk rise, but, without Marco's affirmation, we could not be sure of any of the many explanations that were offered.