The plan you outlined looks very doable to me. However, I would like to mention that the SAF Gold IDY you will be using is intended to be used in doughs that are high in sugar or acids. So it is likely that the SAF Gold is of a different strain of yeast than the SAF Red. In your case, this shouldn't pose a problem because you will not be using any sugar. The SAF Gold was developed to better resist the effects of high osmotic pressure from using large quantities of sugar. You usually have to get above about 5% sugar, by weight of flour, to have a problem with osmotic pressure.
If you will be using a standard home refrigerator to cold ferment your dough, I would strive for a finished dough temperature of around 75-80 degrees F. This is lower than the usual range of 80-85 degrees F that you may have read about, but that is for a commercial cooler, which runs several degrees cooler than a typical home refrigerator.