That's interesting stuff, Jon...a far longer RT than I thought you had going. I'm doing some hybrids...RT and CF in the same dough. I know officially it's not good, but the pizza police haven't banged on the door yet.
This past weekend I made a dough, also GMFS. 30 percent poolish, , then about 3 % spelt in final dough. 65.7% HR, IDY .088% all of it in poolish, 2% sugar, 2% salt. Hand-mixed, stretch /folds, then bulk to CF for about a day, then 10 hours RT 63F, back to CF for another day (approx 26 hours) , then balled about 24 hours before bake and and left at RT63 for 4 hours until fermentation appeared complete (and was close to chart prediction) Balls on counter to warm up about an hour or so prebake (should have been a bit more..had to rest on oven to warm them up) Baked on steel in home oven launch about 585, (preheated by broiler) and baked about a total of 7 minutes (including a touch of broil at the end for final browning) Only have a crumb shot of the pie we liked best..sliced mozzarella, smoked moss, olive oil, arugula dressed with lemon and olive oil ala Craig, Himalyan sea salt, and I think there were some mushrooms under there left over from the first pie. I thought the texture and flavor were really good..light but crunchy/crispy.