As I was redoing my numbers to see the effects of using 55 degrees F for 87 hours, but using the dough formulation in my example, I discovered that I had made a math error. The amount of yeast (IDY) should have been 0.0044%. I then repeated the exercise using 87 hours at 55 degrees F, and the amount I got for the yeast this time was 0.0116%. So, if my numbers for my example are correct, it looks like you should be in a workable range with 0.016% IDY. Nonetheless, the proof is in the pudding. So, I will be interested in your results, and especially to see the effects of the bulk ferment and the higher hydration and salt levels you used. In the meantime, you will want to note when the dough doubles, as recently mentioned, since the bulk ferment at 70 degrees F will affect that event. If the dough still ferments too fast, you can go to the refrigerator.