When I used IDY I have the worst results. With ADY was dough better, but you can see balls are flat and I must reball them for high cornicione. I think less yeast = better taste. But now I'm trying fresh yeast, couple of hours and have nice buns. So I will se next day what is better. When I was using ADY first 24 hours was dough flat and not rising, second day was best nice cornicione nice work with balls(doubled) and third day was too proof - thin undercooked crust...total disaster. Maybe bad temperature in fridge. Maybe using poolish make dough good only for max 2 days. Maybe something another was bad.