I don't see anything that you did that appears out of order except that you will have a better chance of making it out to three days if you use cooler water, either tap water or cold water right out of the refrigerator. That should get you a finished dough temperature that is low enough to slow down the fermentation process and, as a result, extend the useful life of the dough. As an alternative, you can reduce the amount of yeast, which should slow down the fermentation, but you may still have to adjust the water temperature to get the finished dough temperature in the 75-80 degrees F range. Whichever method you use, I suggest using a thermometer to take the temperature of the dough as it comes out of the mixer. That way, you will get a pretty good idea of what to do the next time you make the dough.
I notice that you divided the dough into two pieces after it came out of the refrigerator. I suggest that you do the division and shaping before refrigerating the dough. It is easier to do it then and avoids having to handle the dough balls later, which increases the risk of the dough balls becoming too elastic.