Last night's dough was a bit of an anomaly. I put the preferment into a warmed oven (90 degrees) for about 4 hours. It looked fine, but when I mixed the rest of the recipe, the dough was very slack, as if the hydration was higher than 63%. I did several stretch and folds and put the dough into the refrigerator. Tomorrow will be my first opportunity to have a professional at a restaurant bake my dough in a WFO, so I want to bring something good. Here's one of the dough balls after 12 hours. Does it look decent? Should I do a reball tonight or tomorrow morning?