Ok, everything seems fine at the outset. But something is amiss. If you have time to post your entire work flow, that will get you alot further. How do you measure the deck and dome temp? Something (as you know) just isn't "right". Help us help you.
ADY, IDY, Starter? Cold ferment ? Room temp ferment? How long in bulk, how long in balls? Blood type? Wife's maiden name? Just kidding. Glad you are here.