I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by about 4 hours. That would be about a total of 16 hours in the fridge.
You can see that the loaf on the left spread the crust quite a bit! I think that it was too much. Here is a picture of the interior:
You can see the bubbles looking as if they were rising too fast.
This loaf seems underproofed to me.
However it seemed ready to go in and was bubbly and bouncy, but still pretty cold. Also the crust was super and the taste great, I just lost out on the rise. I liked the extra long proof, but wonder if I need to warm the loaves up better before baking? Any ideas?