I just tried this method today with 2 over-proofed free-form loaves of multigrain bread. I had let them rise in the fridge, but they seemed ginormous, and I was sure they'd fall flat in the oven. Rather than take the chance, I deflated, reshaped and re-proofed them. The third time was the charm. They were still rather large but excellent, with no obvious problems following the extra rise. Thanks for your always useful tips!!

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