You may have solved one of my issues with dough over proofing/rising.
I'm using 3% sugar and 3% salt....would that be the issue (sugar %) with over proofing or would it be the temp of the refridgerator causing the problem from being opened too many times/long during the fermentation process? Or could it be too much IDY (.25%).
It's not crazy over proofed, but does at times become crazy over proofed sometimes when bringing it up to room temp. More so when it's 75 or more degrees in the apartment.
Just read your last response to Tonyp, so I'm gonna try cold water vs. room temp, lower sugar to 1.5%.....and limit the dough being disturbed and see what happens.