All right, this post probably won't mean anything to anyone, since I used more IDY than any of the figures in this model, but I would really like to see more photos of people's dough and how they match up with the predictions.
From mix to bake, this batch sat for 75 hrs: bulk, 24 hrs, CF at 39-40F; balled, 47 hrs, CF at 39-40F; 4 hrs, room temp. at 70F.
Room temp. water 61%
Total weight: 1543.16 grams
Ball: 385.79 g
Pics: fridge temp., two dough balls after 71 hrs CF, and 4 hrs later before opening.