I once experienced the same thing but using the Ischia starter rather than the Camaldoli. In my case, I had made two essentially identical Caputo dough balls, one of which I allowed to rise at room temperature (75 degrees F) and the other of which I allowed to rise in my wine unit at a temperature of about 15 degrees F less than the other dough ball. For details of the side-by-side test, see http://www.pizzamaking.com/forum/index.php/topic,986.msg25896.html#msg25896
(Reply 96). The dough formulation was very close to the one you used (see the preceding Reply 95 in the same thread).
In my case, I decided to use the room temperature dough (the one shown at the left in the above post) to make a pizza. When the other dough (the wine unit dough) did not rise as much as I expected, I decided to sacrifice it to an experiment. In particular, I wanted to see if I could "kill" the dough by letting it overferment, but within the wine unit. So what I did was to put the dough ball back into my wine unit and leave it there, expecting that it might rise in due course much like the dough ball that was allowed to rise at room temperature. I don't recall exactly how long I left the dough ball in the wine unit but by the time I removed it from the wine unit to attempt to make a pizza out it, it was shot. And it still hadn't risen in any noticeable way from the time I put it back into the wine unit. Moreover, I could not do anything to revive it, such as adding more flour to absorb the liquid that resulted from the overfermented condition, re-kneading the dough, and letting it remain at room temperature to recover from the effects of the re-kneading. That didn't work. I couldn't even shape the dough without its tearing. Having experimented before with overfermented doughs using commercial yeast, I knew that there would be no point in using the dough to try to make a pizza even if I managed somehow to shape and shape the dough sufficiently to dress it and bake it. I would have ended up with a white crusted, cracker like pizza.
The experiment taught me that it was possible for a naturally leavened dough to "blow" without actually blowing.