When making a white sourdough, I usually have to bulk proof for 6 hours, shape the loaf, then proof for another 4-5 hours before placing it in the fridge to retard. After taking it out of the fridge, I usually leave it out for a few more hours while heating up the oven.
I am finding my white sourdough is still slightly underproofed. This is with a 10+ hours total proof time, plus 8 hours of retardation in the fridge! The temperature here over the past few days has been over 20 degrees Celcius. One thing I have noticed, when I make a millers loaf (combination of white, rye and wholemeal flour), my proof times are far shorter and the loaf continues to grow while retarding. I can bake this straight out of the fridge (I do the poke test). I always thought white sourdough was suppose to proof quicker?
The bread is tasty and the crumb is good, it's just my white loaves still occasionally blow out at the slashes and the shape distorts (particularly the bottom). With my millers loaf, this doesn't happen.
Once my loaf finishes baking, I will post pictures.