Based on your last two posts, I believe that your problem was temperature related rather than a yeast quantity issue. At some point you may want to adjust the amount of yeast but that would be more to lock in your dough formulation. For now, I would rather see you try to solve the problem from the water temperature standpoint.
Before proceeding further, did you remember to cross stack your dough boxes? Failure to do that is a common cause of dough balls exploding in volume.
In the instructions for the Lehmann dough formulation I referenced, Tom talks about achieving a desired finished dough temperature, but he does not say how to do it. However, in this article, http://www.pmq.com/mag/2003spring/tom_lehmann.shtml
, he covers that subject. The calculations in that article are not a perfect solution but if you make the dough from beginning to end without major interruptions, I believe that with experience, and a tweak here or there, you should be able to determine the water temperature to use to achieve the desired finished dough temperature (80-85 degrees F) for each dough batch. In the article, Tom assumes a mixer friction factor of 40 degrees F. From the data you gave in the last couple of posts, it seems that your mixer's friction factor is less than 40. You might want to use your next batch of dough to actually calculate the friction factor of your particular Hobart mixer. To do this, just make a regular dough batch and note the water temperature you use, the room temperature, the flour temperature (which is usually about the same as room temperature if the flour is kept near the mixer), and the finished dough temperature. Then, calculate the friction factor (FF) from this expression:
FF = (3 x actual finished dough temperature) - Room temperature - Flour Temperature - actual Water Temperature used
Using the above expression with the data you provided in your last post, I get FF = (3 x 83) - 75 -75 - 89 = 10 degrees F. That value seems too low to me based on FF values that I have read about before for Hobart mixers. For example, one chart that I saw that is used to calculate water temperatures in the above types of situations uses a FF of 25. In a similar (but abbreviated) chart at page 6 of a General Mills brochure at http://www.gmflour.com/gmflour/PDFs/Website%20A49104%20Just%20Crust%20Brochure.pdf
, the FF value is 15 degrees F. I think it will be useful for you to nail down the specific FF value for your mixer.
Once you get the FF value, and assuming that you thereafter make the same size dough batches, you should be able to use that FF value to calculate the water temperature needed to achieve the desired finished dough temperature for future dough batches, along the lines discussed in Tom's article. You will also want to observe the behavior of your dough when using, or not using, a bench warm-up time for the dough balls before they go into the cooler so that you can determine whether it will be necessary to make further adjustments. For the next try, you might use the bench warm-up time for the dough balls since you are using only one day of cold fermentation.
EDIT (1/25/13 and 2/4/2013): Since the link to the above Lehmann article is no longer operative, see the Wayback Machine link to the same article at http://web.archive.org/web/20080121222646/http://www.pmq.com/mag/2003spring/article.php?story=tom_lehmann;
for an updated like to the General Mills chart, see http://www.professionalbakingsolutions.com/water-temperature-chart