I am learning, experimenting with room temperature doughs using sourdough starter. This is a follow up to my last bake. http://www.pizzamaking.com/forum/index.php/topic,22083.0.html
I have a couple of dough balls that I am planning on baking around 5 pm tonight (8 hours from now). They have been rising for about 23 hours (9 bulk, 14 balled) after mixing and a little over an hour of stretch and folds. So, 24 hours altogether. The temperature has been a pretty steady 70 degrees.
The hydration is around 65.5 and the starter was around 2.0%. I started to worry that with another 8 hours to go that I should slow it down - so I moved them outside where it is now 59 degrees and the high will be around 66 degrees (Northern Cal).
Does this sound right? Or do I need to slow them down more in the fridge?