I made my first dough using the sponge method yesterday. I think I can diagnose the result as an overproofed dough, but I can't say for sure.... The dough balls were super soft/airy, extremely extensible, and seemed to thin out way too easily while I was shaping them. I'm wondering if I simply used too much yeast - but here is the method I used, any feedback would be appreciated.
100% "00" Flour
This batch was made with 32oz of Flour. I couldn't weigh out the IDY so I used about 3/4 teaspoon. I mixed 62.5% of the flour with all of the water (in order to get a 50/50 ratio) along with the yeast and let that rest for about 2.5 - 3 hours at room temp. I then added the remainder of the flour along with the salt and mixed by hand until smooth (about 4-5 min). Next, I portioned, balled, and refrigerated for about 19 hours. I removed the dough from the fridge and let it come to room temp (about 3 hours) before shaping it.