I don't want to get too far off topic but it dawned on me after I posted that your dough, with some modifications, could be frozen. The companies that make frozen bread dough and frozen dough balls significantly increase the amount of yeast and they shoot for a finished dough temperature of around 65 degrees F. My recollection is that Tom Lehmann also recommends a finished dough temperature of 65 degrees F. That is also the same number that I saw in Professor Calvel's book, The Taste of Bread. Typically, the yeast quantity is doubled from its usual value. In my case, because of the increased damage to the yeast cells through static freezing when using my refrigerator freezer, I usually triple the amount of yeast to compensate for the yeast damage.
In your case, if you triple the amount of yeast and increase the amount of oil to about 3%, and make the dough the same way as you did, I think you will be in pretty good shape to freeze the dough. I think that your hydration is fine at 59% (frozen doughs usually have lower hydration values than normal), so I don't think there is any need to change that. Tom Lehmann generally recommends that dough frozen in a static freezer be used within 10 days, and sometimes he will go as far as 15 days. At some point, I plan to test 15 days and possibly longer. In preparation for using the frozen dough balls, you should let them thaw for about a day, or possibly two days, in the refrigerator compartment of your refrigerator. They can then be used in the usual manner after letting them warm up for an hour or two at room temperature (or maybe longer in your case with your cool workplace).
It also appears that your mixer did not introduce much heat to the dough you made. Based on the numbers you gave me, and using the standard expression regarding friction factors, I calculated a friction factor for your mixer for the recent dough batch to be 7 degrees F. That value applies only to the recent dough batch. It does not apply to your usual dough batches. The friction factor in that case will have a different value.