I'm glad that you are continuing with your experiments even if they make me go back to the books to see if crust coloration is specifically related to oven spring .
FYI, the twelve minute mix/knead time is pretty standard for Tom Lehmann for basic doughs. See, for example, Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,7499.msg64554/topicseen.html#msg64554.
Peter, it is only because of all the work I've done with reballs, that I tried to make this connection. For weeks and weeks, I used to make a dough batch with 5 or 6 dough balls that I would use one per day to see how they aged. While 24, or 48 hour dough baked nicely, it was after then I noticed the dough running out of energy...that is, they had less oven spring, they browned slower and thus took longer to bake. And after the reball, the oven spring was better, the browning was better, and thus the pizza baked in a shorter amount of time and as an added bonus, the pizza was nice and crisp. These things happened 100% of the time without fail. So, I think there might be a connection.
My big concern though now is: the stretch and fold. What is so different about it versus standard mixing? Is it the stretching of gluten which are already in alignment which makes it different. It is a very clear difference, especially when using higher hydrated doughs, and if it's a sure thing for these doughs (I really believe this!), it has to make a difference in any dough. Anyway, it's very interesting!! Thanks for your remarks.