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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.
Do you overnight proof at room temperature? I have only done fridge proofing until now.
Yup, it works great so long as the kitchen stays around 70F.