Got a single dough ball in the cooler now, plan on baking it tomorrow night. Due to my poor time management skills, it didn't go in until around 1000 this morning, so I went with 31 hours for the target proofing time and added IDY according to Craig's chart. I guess we'll see how it goes. I've been messing around with various ice block combinations, I started this one out with a rubbermaid blue ice block wrapped in foam and then put another one in when the temp wasn't coming down from 72. That's where you see it go from 72 to 69. Looks like it's been steady at 69 for about 5 hours now.