Please define "improve." What is your dough like now, and how would you like it to be different? You will really need to describe your entire formula and workflow before we can be much help. You might want to start a new thread for this.
My dough is fairly delicate when I open it. If I work it a little too aggressively, I can tear a small pin hole in it (which I fix easily). I'd like to improve it towards being a little more resilient (towards a NY style dough ball).
I use your technique for making the dough - using the spreadsheet for exact measurments. I knead it in the KA for 5 mins, then stretch and fold, rest, repeat about 3 times. Ferment around 24 hrs at 65 deg, then ball into tupperware for another 24 hrs.
(If this is still not enough detail, I can start a new thread in the dough section). I guess the very least, is that I'd like to know how resilient your dough is when you open it? Do you ever create any tears, are you extremely light handed, etc? Thanks!