Hey Mo! Thanks for checking in. In case there are those that haven't seen it, here's a link to the Apizza Scholls Spangler recipe which, after the overnight poolish, is essentially a same day dough. http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=8
The changes I made to it were to use beer instead of water for the poolish, and to go straight to the fridge after balling. I mainly do the cold ferment more as a matter of convenience and flexibility in timing but I do think there's a bit of flavor enhancement as well. My kitchen is typically 18C to 20C so it does give a bit of a head start to fermentation during the stretch and fold routine. Because of the small amount of the formula IDY this seems to work okay....allowing a short CF of a day or two, or something more extended as far out as 10 or 12 days.
Having said that, if you're seeing room temps in the 30 to 35C range as you mentioned, I would make this recipe as intended. So, after the overnight poolish, you do your mix, stretch and folds, then ball...giving the balls at least two hours prior to opening and baking the same day. You'd probably be okay out to three or four hours in balls, perhaps tempered with a half hour in the fridge here and there to keep the fermentation in check. I do recall seeing a video of Brian Spangler saying the temperature in his kitchen prep area stayed around 80F/28C.
Hope this helps. Cheers!