Well, I measured the temperature of the dough both yesterday and today. You were right in thinking that I was coming out a bit high - yesterday measured 88 degrees. This morning came out right on 80 degrees. And I only achieved that by actively telling myself to use cooler water, so it's safe to assume that my typical batches were in the 90's to low 100's. Today we're working with some dough that is now 27-28 hours old, and there is no noticeable difference. The smell is exactly as it should be, the texture is as it should be, too. I have noticed a slightly longer cooking time, it could be coincidental? I have not used your second recommendation on oiling the dough balls yet. Admittedly, I was a bit curious to see how much of a difference monitoring the temperature would make. Is it safe to think that dough, made properly and stored properly should have a usable shelf life (without any real degradation) of 72 hours?