The following comment was previously mentioned ,unfortunately I'm unable to find the exact source now ???It may be of some help in your dilemma.
"Even using an high hydration dough (humidity permitting), thanks to the salt level (45 to 55g per litre), low amount of rise and also when using it, to the Crisceto (the acidity slows the enzyme activity), my dough is usable for up to 28 hours at room temperature. If I were not to use the Crisceto, I would probably use a bit more flour."