Dear Barbara, I was baking sourdough bread with overnight refrigeration with success. Last time, I needed the bread ready for the same night, so I tried the final proofing in bannetons at room temperature (actually, at 76 F in proofer). Before that, I followed the same protocol as usual: autolyse, mixing the starter with some Ruban and strech and folds, four times 30 minutes stretch and folds, preshape and shape. The dough was responding very well. However during the last 2.5 hours of proofing in bannetons at 76 F, it did not rise much. Also the dough stuck to the banneton so it got deflated when removed. I am sure it was overproofed. I got no oven rise. Wich steps should I shorten and adapt to avoid this in the future? Also, would it be the deflation that stopped the oven spring as well? Thank you so much for your advise. Best, Monica

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