GB has been working with me on trying to get my dough to NOT over proof when being brought up to room temp (approx 70-73 degrees). I wasn't sure if it was my refigerator or my numbers causing the over proofing. He thought it could be the 3% sugar and use of room temp water causing my issue.
With that all said, I'm doing an a 2-day old dough, 18", version of his tonight (with a slight twist). I want to see what it tastes like and how it performs (bringing it up to room temp too) at the 2 day mark. I'll let the next one sit for 2/3 (day 4 or 5) more days and see how the dough performs.
Numbers I'm using are: 60% hydration, cold water, .188% IDY, 1.5% Salt and 1% sugar, GM All Trumps HG flour....no rest after mixing....a very short knead after mixing, to get a good shape, and directly into a lightly oiled, pre-chilled plasic container.
Took pictures of the dough going into the plastic container after being made, then at the 24 hr mark, and will take pics of the dough after being brought up to room temp....and then make the pie.
Will post pics of all when done.