Hi, thanks for your advice. I have been using your guide and I get results that are reasonable. I get confused by reading that putting some dough in a shot glass and waiting for it to rise 50% to show when to stop bulk fermentation which leaves me with, with, I think overproofed, gloop. If I use your guide, and stop at the moment shown, after taking out the banneton from the fridge the following morning, the level of the dough is nearly at the top of the basket and then gets oven spring, so really not too bad. So thank you. I will drop the shot glass in future.

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