I decided I wanted to get my dough going a couple of hours before last night. I thought I could achieve the bulk ferment in those 2.5 hours but the dough was still pretty dense at the end. I was eager to go to bed so I went ahead and shaped the loaf and put it in the fridge in a proofing basket thinking it might go ahead and finish overnight. This morning it still seems very dense and like it hasn't risen much, if at all. Now what. Do I put it on the counter to finish rising? Do I call this all the bulk ferment and reshape in a little bit? My last two loafs were over proofed so I'm wary of that too.
Recipe was 100g of a 100% hydration starter, 500 g flour, 325 g water, 10 g salt. Bulk proof went about 2.5 hours at 73 degrees, 10 hours in the fridge.
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and let them proof at room temperature so you can keep an eye on them so they don't over proof. I did something similar on the weekend and baked my loaves at 50% proofed and I got great oven spring. I got the idea of the 50% from one of Dab's posts where he had shaped cold dough that had fermented overnight in the fridge. Worked great!
I'm with Danni3ll3 on this one - reshape and proof where you can see it. Give it a poke after an hour and see how it reacts (are you familiar with the poke test?). If it's all or mostly white flour you can let it proof a little bit more than a whole grain. Sometimes underproofed will give you good oven spring but not so good bread (it might rise in strange ways!).