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I love overnight ferments but it's so hard to keep them from overproofing in the summer
(programming.dev)
They're still tasty but the boules are too short to make decent sandwiches with.
I used less starter, more salt, and a shorter proof time than the recipe called for but they still collapsed. I think I need to cut the amount of starter more aggressively.
Fridge proofing and a little dryer dough works best for me in the summer.
If only I could keep my fridge clear enough to consistently fit my mixing bowl.
Oh, I overnight proof in just little proofing baskets after I form the loaf. Don't need the whole mixing bowl in the fridge. Still needs a little room, but not so much as a big mixing bowl.
Yeah that's an option but I really like the flavor I get from a slow bulk ferment.