Your detailed posts like the one you referenced are always enlightening, Peter. Your conclusions appeared to be that the cool water used in mixing the dough, the small amount of yeast used, and the small dough ball size that allowed for rapid cooling of the dough in the refrigerator contributed to the very slow fermentation and long keeping qualities of the dough.
On my next dough, I'm only going to change one factor, hydration, and keep everything else the same. I'll bump up the hydration by 1% to see if that makes a discernable difference. Hopefully I'll see better oven spring.