Hello to all, here is my question:

I have dough working nicely but scaled up  to 20kg end up owerproofed (prob. becouse fridge cant handle it as 1kg) what would happen later in baking if i go on less sugar or lessyeast

this is recipe:  ADY 2% Sugar 3% Water 56% Oil 5% Salt 2,4% Milk in powder (1% fat) 2%

Thank you