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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.
Always in the refrigerator for me. Summer lasts most of the year and house cooled to 78F in summer. It doesn't have to look like it rose in the refrigerator - even if it looks nearly the same as it did it will rise in the oven if you bake it closed up. Cold dough into hot pan, close it to generate steam. Take off the lid after about 20-30 minutes and marvel at the oven rise then finish it open. Also so much easier to score cold dough.
That 78 is perfect for tepache and ginger beer.