If I'm going to be off in my predictions, I tend to prefer a dough that's not fermenting quickly enough that needs warmer temps towards the end of the process rather than a dough that's moving too quickly and has to be cooled down. If, at the end of the process, you've missed your mark and the dough is underproofed, you can always give it a bit more time, but if it's overproofed, there's not much you can do.
That is the case with this dough. It progresses very slowly, even at the end. It has a very long window of usability even in hot Houston summer temps. At the TPS2, they saw it perform over an 8 hour window on a 106F day. I don't know what the temp in the coolers with the dough was, but I'd bet it was 80ish.
What I was trying to say is that if it is not progressing fast enough, you have to bring up the temp about 8 hours before you need it, or it will never catch up. When I suggested erring on the side of too much rise, I was suggesting that if 8 hours out, you are not sure, go ahead and warm it some.