I noticed in your original photo set a pic of the dough after 7 days. It looked like there are little black dots in the dough. Is this something I should expect to see? One thing I am worried about though letting these ferment for a week is the fact that my temperature may not be consistent (kids in and out of the fridge). How would I know if my dough has reached a fermentation max before 7 days are up?
I devoted several posts to the matter of the spotting of the dough. If you scan the posts, you will see several examples of that spotting, much of which looks quite ominous. However, the spotting did not affect the final results. In my experiments, I found that the only flour that exhibited the spotting, at least to a degree noticeable to the naked eye, was the high-gluten flour, in my case, the King Arthur Sir Lancelot flour. The spotting appeared primarily on the top surface of the dough, not on the bottom (or sides, if I recall correctly).
There is no hard and fast rule or indicator of overfermentation of the dough. There were times where I thought my dough had overfermented, or was on the verge of such, when bubbles appeared on the outer surface of the dough. If the dough was otherwise firm to the touch when I pressed my finger into the dough, I took that to mean that the dough was not overfermented and I usually pinched the bubbles shut, with no ill effects. Overfermented doughs tend to be soft and billowy and puffy, not firm. Also, if there is a great abundance of bubbles at the bottom and sides of the storage container, such as a glass bowl, that is also a pretty reliable indicator of overproofing/overfermentation. In my case, I used metal storage containers and hence could not see the bubbles as I would in a clear glass or plastic bowl.
In my experience, the openings and closings of the refrigerator dough, particularly if excessive, can have an effect on the temperature of the dough being stored. I have particularly noted this effect when I have made doughs before going away for long trips during which time the refrigerator door remained closed for the entire time. Upon my return, the doughs had not expanded to the same degree as when I was at home. The loading of the refrigerator can also have an effect on the dough's temperature. By loading, I mean the nature and the number of items that are in the refrigerator at any given time. For example, if you go to the supermarket and buy a lot of items and place them into the refrigerator to get them cool, that will affect the temperature of the dough. Conversely, if items are removed from the refrigerator and not replaced, that loading effect can cause the stored dough to become even cooler. What I do these days is to use the poppy seed method to monitor the expansion of my doughs. If the dough doubles in volume based on using the poppy seeds measurement, I might take that as a sign that it is perhaps a safe time to use the dough. Or, I just monitor the dough more frequently.