I think what might have happened is that the dough you made using the second dough formulation peaked and then fell back on itself, leading you to believe that it had not risen, especially if you were not watching the dough for the entire 24 hours of fermentation at room temperature. I mention this possibility because the second dough formulation you posted, with a hydration of 85%, represents a dough that falls between a poolish and a sponge, both of which peak at some point and then recede. Usually, for a 24 hour room temperature fermentation for either a poolish or sponge, you only need to use about 0.05% ADY or possibly a bit more because of the inclusion of the salt. That is for a room temperature of around 80-85 degrees F and using water at a temperature of around 60 degrees F. With 0.75% ADY, and even more for the third try, the dough should have peaked and then receded within a few hours, not 24 hours. It is quite possible that the dough overfermented after 24 hours of room temperature, with its demise most likely occurring long before the expiration of 24 hours. The first dough formulation you posted had a more normal hydration of 62% and, with ADY at 0.70%, the dough behaved as it should, better than doubling after 2 hours. It was really an emergency dough and behaved like one. Your second and third doughs were also emergency type doughs but with a faster fermentation because of the much higher hydration.