For yeast, I used IDY. Ok, so that makes sense. Do I want to cold ferment instead, for say another 8-12 hours, and will that survive given the additional yeast? Also, given Fleishman's recommendations on yeast, the cold water seems to be particularly ill advised with the ADY. Seems like their recipe is long on the poolish and short on the regular dough in terms of fermentation. Just spitballing here.
You didn't indicate but did you use one-third of 1/8 teaspoon IDY for the poolish and 3 grams IDY for the final dough, or did you calculate the amount of IDY that is equivalent to the amount of ADY called for in the recipe you cited? If you used one-third of 1/8 teaspoon IDY for the poolish and 3 grams IDY for the final dough, the one-third of 1/8 teaspoon IDY would speed up the prefermentation of the poolish so that it will be ready in less than 18 hours under a normal room temperature. Depending on the actual room temperature, it could be ready a lot sooner. By "ready", I mean that the poolish will peak and then recede (the breakpoint) sooner than desired. The proper time to use the poolish is when it peaks and then recedes, although one should be OK for a few hours longer. But you may want to keep your eyes on the poolish to catch the breakpoint.
For the record, the proper amount of IDY to use in the recipe you cited is 0.09 grams for the poolish and 2.25 grams for the final dough. Since it is too late to do anything about the poolish if you used IDY in the same amount as the ADY called for in the recipe you can still use the proper amount of IDY for the final dough (2.25 grams). In that case, I think you can go for another 8-12 hours of cold fermentation, especially since the recipe calls for ice water in making the final dough, but you will still want to watch the dough so that it doesn't rise too fast. A doubling or even a tripling in the volume of the final dough should be OK.
In revisiting the recipe you cited, I wondered where the main part of the water was for the final dough. It looks like they put that part of the total water on the same line as the Diastatic Malt. The correct form of the recipe should be as follows:
Ingredients for your Dough:
3 grams (1teaspoon) Active Dry Yeast
90 grams ( ¼ cup plus 2 tablespoon) Warm Water (80F to 85F)
578 grams (4 ½ cups ) All Trump Flour
13 grams (1 and 1/2 tablespoons) Diastatic Malt
296 grams (1 ¼ cups) Ice Water
90 grams Poolish
13 grams (2 ¾ teaspoons) Fine Sea Salt
7 grams (1/2 tablespoon) Extra Virgin Olive Oil
Extra Olive Oil for coating the pan
Seeing the diastatic malt, I am not sure of its purpose in the recipe. The All Trumps flour is already malted. Usually one adds diastatic malt to the final dough when the preferment (poolish in your case) is used in a large amount and the prefermentation depletes the natural sugars in the flour, leaving residual sugars that are on the low side and insufficient to get good crust browning. In the recipe you cited, the poolish is only 90 grams. Typically, a poolish is used from about 20-80% of the total formula water and then elaborated by an equal weight of flour. For the recipe you cited, it is less than 30%. I would have to reconstruct the entire recipe to get a more accurate number. But the point is that around 30% poolish is not a lot of poolish, and would not suggest a need for diastatic malt. The only possible explanation I can see for the diastatic malt is if it is to produce more natural sugars. But it would be far simpler to just add some sugar (sucrose) to the recipe. Typically when diastatic malt is needed, it is used at 0.5-1% of the total flour. In the recipe you cited, it is about 2.1%. For that amount, the diastatic malt most likely is what is called a Low Diastatic Malt with a Lintner degrees value that is lower than a pure barley malt. Otherwise, with a 100% barley malt (with no flour or dextrose or other form of sugar as are used with low diastatic malts), you might end up with a dough that is slack, wet and sticky and hard to handle.
I'm also surprised that the recipe doesn't give specific baking instructions, especially after giving detailed instructions on how to make the dough.
If you don't mind reading about the above matters, these articles are very good:http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm