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I proof overnight in the fridge in a banneton. Every time I upend onto baking paper for a bake in the dutch oven, the dough deflates/sags/relaxes and I have trouble making cuts in the surface. My intuition says it's over-proofed but I'm not sure... My latest ...
Can I skip overnight cold fridge ferment? I'll post the recipe link that I followed. After 75% proofing in oven, I shaped and loaded the dough into a floured banneton . I
Overnight Sourdough Bread Recipe
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