I’ve had a sourdough loaf recipe for years. The recipe uses a 55/45 ratio of whole wheat and bread flour. I decided to make two adjustments to make the bread chewier. First I changed the ratio to 50/50 and I also let the dough rest in my fridge overnight before bulk fermentation. The first time it tried this, I overproofed the load and it collapsed. The second time I caught it jus before it collapsed, but it wasn’t as high as the original recipe. How do I change the recipe to make it rise higher, with out it collapsing?

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