well hell, I'm glad at least one person is benefitting from my efforts.
Shaun I was going to say that the one or few big bubbles means potentially 2 things to me.
1) the dough is sufficiently feremented. I see this happen whether it is a same day dough or cold ferment.
2) to get more of these bubbles if you like them, I use stretch and folds to trap the air bubbles. The reason you don't see more is perhaps you are doing too short of a bulk rise. I will typically take the total ferment time and bulk rise for about half of that or at least 4 hours or so. This gives the dough sufficient time to rise and develop more gluten. Once you divid the dough at this point, stretch and folding traps air b/c the gluten is developed and will hold the air rather than absorb it back into the dough - if that makes sense.
If you stretch and fold with too short of a bulk rise or too wet of a dough, the dough will just absorb the air rather than trap it. But here's the thing, don't go to wild with too many folds. I typically only do 4 - 6 folds. To do 4 folds, fold left to right, then right to left. then fold the ends in top to bottom, and bottom to top. Now fold your new squarish ball in half and seal the ends. The dough still needs to proof now to realign the gluten matrix. When you go to stretch the skin later, you'll get an even stretch.
Shaun we live in different physical environments so I'm not surprise our HR's are a bit different. I'm also now experimenting with lower HR's to see if I get a better crumb. Even with HG flour, I have somewhat deceived myself into a higher bake temp and short bake time. I'm really starting to see that somewhere in the realm of a 5-6min bake, and closer to 6 is ideal for HG flours.
BTW, I do really like same day doughs. One advantage is that it allows one to experiment more often with quicker results. I never could wait even 2 days for a cold ferment dough experimenting as much as I typically like to.