I seem to be having a problem with dough blowing. I mix my dough and the finished temperature is 75-77F, we ball them and put them in the cooler right away (20 mins max). I noticed that they are starting to blow within 3 hours and by the next day they are unusable. When I went in the cooler after 3 hours I took the temperature of a few of the balls and they had only dropped to 65F. Is that a quick enough drop? I’m going to check them at the end of the day as well to see where they are at. My question is, if I drop my finishing temperature will that affect the fermentation time only, or the quality of the dough too? I can easily have a colder finishing temp but my understanding was that 75-80 was the magic spot for a perfect 24-72 hour dough.
Yeast - 1.5% CY
Coolers are running at 38F throughout, with no issues that I can see.
Any advice is appreciated.