First time trying this method. I added a bit more starter because room temperature here was under 70 degrees. The dough looked great throughout the folding process. Left the dough on the counter to ferment thinking it wouldn’t double. Got up at 6 am and found the dough had popped the top of my 6qt container. My first thought was over proofed but the dough shaped well and is now in the fridge.
Baking layer today can’t wait to the result. Next I’ll stick to 40 grams starter

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