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Help needed to create a process for fatayer dough

I make Lebanese hand pies, called fatayer, and am trying to incorporate some organic, freshly ground flour into the dough for flavor (http://www.farmergroundflour.com/). My new combination of flours is causing my dough to overproof in the fridge overnight and I’d love it if some more experienced bakers could help me hone my process. I have successfully used the overproofed ....

Farmer Ground , Baking Science , Hole Wheat , Luten Free ,

(ruis)reikaleipa


headupinclouds
(ruis)reikaleipa
I stopped by the Grow NY grain stand at the local farmers market and picked up the lone bag of Frederick soft white wheat berries they had and a few bags of stone-ground flour from Farmer Ground and Small Valley Farm so I could sample some local wheat varieties and try a few bakes with professionally milled whole grain flour for comparison with Mockmilled flour.  Larger bags of wheat berries can be ordered for pick up in advance.  I am interested in the Renan flour, but a 50 lb minimum is a bit intimidating.  If someone in the NYC area is interested in splitting an order please let me know.  ....

Farmer Ground , Small Valley Farm , Daniel Leader , Living Bread , Volkornbroti Ve , Hole Wheat , Luten Free , உழவர் தரையில் , டேனியல் தலைவர் , வாழும் ரொட்டி ,