I'm trying to find a balance between long proofing times for extra sour flavor and a nice golden crust. I think it's overproofed and would like some feedback from those with more experience.
On a related note, I've been getting different input from different sources and am trying to figure out which is right. From one source I'm getting advice to proof longer and warmer (dough proof 12 hrs @ 21C, loaf proof 3hrs @ 30C) increase sourness. But I've seen some information here to proof in the fridge to increase sourness. Can someone provide some clarification for me?