That's interesting--a 12-hour rise should be more than enough. Try my 3 separate (1.5-2 hour) rises--it makea a first-class dough.
As for rolling out--that's the problem with relying on weighing rather than feel or look. Especially at this time of year, when it's hot and humid, the flour's hydration requirements can vary considerably. I always start with less liquid than I think I'll need and add more, even when I make my thin crust dough in the bread machine.