The Wine Fridge is a "Wine Enthusiast" from Costco. I shot the infrared gun at it and it was pretty accurate.

Here is my workflow...

SD Starter Prep

Discarded half / Added equal amounts water (85 F) and KA Organic BF / Mixed at 5:40pm

It doubled in 3 hours

Started dough at 9:40pm (4 hours)

Dough...

Ingredients

1000g Caputo Blue pizzeria

640g Filtered water (65 F)

30G Sea salt

25g starter (room temp at 68F)

Process...

Mix water & starter in Kitchen Aid bowl

Mix in 600g of the flour just until incorporated

REST 20 minutes

Mix for 4 minutes, then add in remaining 400g of flour (that I premixed with the salt), then mix 4 more minutes

Dough temp at this point: 67 F

Remove dough from mixer

Knead and slap & fold about 25x

REST 12 minutes

Slap & fold 3x

REST 10 minutes

Slap & fold 3x

Then form into tight ball and bulk ferment at 64F for 24hrs

Removed & balled up in clear round tupperware containers. Back in Wine fridge at 64F for 18hrs

Let sit at room temp (68F) for only an hour, realized the dough was too cold, so I waited another hour. Dough warmed up in about 3 hours. This was one mistake, but even when I left some of the other containers out for a while longer, there was little to no more bubble activity.

As mentioned in previous post...almost zero lift in oven.