A couple of hours during bulk fermentation i noticed my dough rising too fast. I rechecked my calculations and realized I added 10 x more yeast than required. I needed 0.4 g and not 4 grams. I was about to discard the bake but decided to see it through. To retard my yeast I stored dough in the refrigerator. I watched it rise to the desired level. About 7 hours
The bake came out excellent. The crust was perfectly crunchy.
Also, Im happy I was able to reach my desired dough temp
Next time i will bake it a little longer to get a darker crust. Of course most importantly use the correct amount of ingredients