I'm just wondering what percentage's your using? I've found the yeast at the restaurant/bakery to be more potent, so I've already gone done to 0.75-1% when using it. I know you mentioned at some point that you do a 2-day ferment, so I'm just curious what you do. The bakery is really busy right now with apple orchard stuff, so I'm trying to stay out of the way as much as possible. A 2 day ferment would allow me to make dough on Thursday, which is a slightly slower day for them.
I guess I should add me method.
100% of the water, about 75-80% of the flour.. slight mix to incorporate and let autolyse for at least 30 minutes. Add the rest of the flour, yeast and salt, and let it mix for about 7-10 minutes. Bulk rise at least overnight in the fridge, then divide & re-ball (usually in the morning), back into the fridge... take out a couple hours prior to use.