Any idea why the pies are puffing this much?
Ask me in another year or two!
I have guesses, but I'll leave it to the experts here to give you better advice.
One thing that I can tell you is that the main variable
in your workflow so far seems to be the temperature. So I'd focus in on isolating that variable first
and then work on HYD, YEAST, TIME, etc.
I finally bought a small fridge and am in the process of trying to keep constant temps during bulk and ball, and documenting my results with notes and photos
so that I can find what I like best as I learn.
And BTW, YOUR PIES LOOK AWESOME!!! Even with the puffiness!!!