I made a sourdough bread boule without yeast (made a sponge), and because it took so long I had to refrigerate overnight for the second proof. It didn't seem to rise much, if at all, so I put back in the proofing drawer for an hour to de-chill and give it a chance to rise more. It didn't rise much, but I was afraid of over-proofing, so I baked. Resulting bread looks and tastes lovely but is too flat and wide, and the crumb is very fine. Did I under- or over-proof?

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