I bought a 9x4x4 to bake my sourdough loaf. My recipe is a little different with 500g bread flour, 350g water, 60g starter, 10g salt
I planned to let the dough rise to about 75% then cold retard in the fridge for a little more sour flavor.
Plan to shape, bench rest, final shape and place into the pan, then cold retard and bake the next day. Am I ok to place in a buttered pan to do that?
Would it overproof if I let it rise at room temp before baking or should I place right into the oven?
Thank you

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