Well fingers are crossed on this one...I did a half recipe, autolysed for an hour as I added in some whole grains, used 44 g starter for a one-loaf recipe, bulk ferment from 9pm-6:30 am and it would have exploded out of my rather large bowl if not for the shower cap on top. I think it quadrupled in size. So I'm a bit worried it's over-fermented, as any experienced baker would be. Pre-shaped, shaped quickly, popped in fridge and hoping for the best! I may bake it after only 6 hours cold ferment. For me I think this might be a cold-weather only recipe if I want to bulk ferment overnight. In the northeast's dog days of summer, my kitchen may just be too warm. OR I would drop the starter amount down to closer to Maura's, not Martin's. I had tried to split the difference between the two. Will report back on the results, fingers crossed!

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