Thanks for the kind words Scott.
Yeah, I can taste the sweetness in the dough. I tasted another piece the next morning. Strange. I'm pretty sure I didn't mess up the measurements, but I guess it is possible. It was a 22 hour dough. The first time I've used the mixer in awhile. Straight dough, mix with paddle 'till it came together (min or so), rest 15 min, dough hook for 5 min, bulk into the fridge for 14 hrs, split dough up and ball, back to fridge 6 hrs, balls at room temp. for 2 hrs. It was 100% KASL, 63% HR, 1.5% Sugar, 2% Oil (canola), 2% Salt., 0.5% IDY.