Try this and let me know what the result is:
Put 3-cups of flour, and 1-tablespoon of salt in a bowl, add 9-ounces of cool water and your yeast. Mix for a couple minutes, cover with a piece of plastic and come back to it 2 to 3-hours later. Turn the dough out of the bowl onto a floured table top. Is the dough manageable, or it it extremely soft and sticky, to the point where you can't do anything with it? Let me know. If it is manageable, I can work it out with you. If it is totally unmanageable, you have flour with high starch damage, and the yeast is hydrolyzing the damaged starch into sugars. The only option you have then is to limit the total fermentation of the dough to not more than 1-hour.
I've been to and worked in the D.R. a number of times, and you do have some decent flour with normal starch damage available, but it may not be available outside of industrial size orders.
Tom Lehmann/The Dough Doctor