I thought I destroyed this loaf . I mixed it up at 5 PM yesterday, did three stretches and folds, left it on the counter and fogot about it until this morning at 6 AM. It had tripled in size and I thought it was way over proofed. I quickly formed the loaf and put it in the fridge for 12 hours. It looks like it might be OK?
How does it taste?
Not sour. I was afraid I would get no oven spring at all. I did use a spoonful of malt. That may have helped?