Odile...and another thing to keep in mind is that your yeast will be incredibly more active at 84°F than it would be at 70°F. With a dough that is left overnight this will really come into play. Many baking calculators will suggest that you reduce your yeast amount by a factor of 4, given your significant temperature difference over 12 hours. Try that and see how it goes...then adjust up or down the next time. Time, temperature, yeast...change one and you gotta change another.

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