I decided to try a short bulk with long balled time. I was happy with the results despite the subpar effort of the bake. I will try again with better flour and a hotter stone temp.
Bakeshack observed that the larger bubbles didn't occur and I had a similar result. I think I prefer this. There was a much milder flavor as well. You could barely taste any sourness. The flexibility that this offers is also a huge plus. They looked ready from about 20 hrs balled.
3 hrs bulk + 27 hrs balled
Baked in Big Green Egg at 750* stone.
100% flour (25% KABF/ 75% AP) - Bad choice but, they still weren't bad.