Emergency help needed with my overproofed rm temp starter bulk ferment

[junep]

I desperately need help! I'm doing a rm temp dough 23 hrs at 73F rm temp using the Predictive Fermentation chart, which says I should be using 2% starter. My starter was made fresh yesterday and used about 6 hrs or so later, at it's peak. I checked the dough now after 15 hrs bulk and it looks well proofed - lots of bubbles in the bottoms and bubbles in the dough as I balled it. So I made two balls and I was wanting the dough to be ready for a 5-6pm bake
and it's only 9:47 am now, which is 16 hrs out of my target of 23 hr rm temp! Should I refrigerate these balls and then take them out an hour before my bake time? All my weights are correct. I have a high end Ohaus scale, so I know there's no problem with measurements. My instinct it to refrigerate it, but I sure could use help here!  Life is good!

[kori]

I would let them come to near full fermentation then refrigerate.

You can put them in and out of the fridge in 20min increments after they've fully fermented.

[junep]

I would let them come to near full fermentation then refrigerate.

You can put them in and out of the fridge in 20min increments after they've fully fermented.

Thanks Kori, that was my instinct. The two balls were re-kneaded a bit (info from Amazon's Echo speaker(Alexa), then balled. They're pretty sad looking balls but I think it's just me tonight for pizza. I wanted to try my dough with 64% hydration instead of 65, and 1.5% oil instead of two. It will be baked in the new Chefs Home oven on auto NY style. I still have no idea why the fermentation chart seemed to make that bulk fermentation overproof with 2%  starter only after 16 hours of a 23 hr 73F rm temp fermentation. My house is a constant 73F this time of year, the starter was very fresh, my scale is a top of the line scale that I've been using a long time. I'd really like to use my starter but I first have to see if someone can give me a clue as to get the starter % right. It appears that the 2% on the chart worked way too fast. Life is good!

[kori]

Thanks Kori, that was my instinct. The two balls were re-kneaded a bit (info from Amazon's Echo speaker(Alexa), then balled. They're pretty sad looking balls but I think it's just me tonight. I wanted to dry my dough with 64% hydration instead of 65, and 1.5% oil instead of two. It will be baked in the new Chefs Home oven on auto NY style. I still have no idea why the fermentation chart seemed to make that bulk fermentation to overproof with 2%  starter only after 16 hours of a 23 hr 73F rm temp fermentation. My house is a constant 73F this time of year, the starter was very fresh, the my scale is a top of the line scale that I've been using a long time. I'd really like to use my starter but I first have to see if someone can give me a clue as to get the starter % right. It appears that the 2% on chart worked way too fast. Life is good!

I would consider making it again to see what the results are.