Re: wet dough after proofing??

You added a lot of fermentation time to your workflow and kicked it off with time at room temp. As such your dough over fermented and and the proteins broke down, they released water they were previously binding. If you want to keep with the new fermentation schedule, you probably need to cut back how much yeast you are using. This table can help you find a starting point: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

Instructions how to use it with multi-stage fermentation: https://www.pizzamaking.com/forum/index.php?topic=22649.msg230690#msg230690  <-- note this is the sourdough table, but you use the baker's yeast table at the link above the same way.