I get perfectly decent results, sourdough or otherwise, when baking from the fridge. The crumb looks fine. Rise is good. But it never looks like the break gets as big as it does for the same amount of dough as when it's at or near room temp and I bake it. Has anyone experienced this before? It's super weird. The breads look fine and taste good but just dont seem to get as big.
In the fridge and you aren’t aware of it. If your dough is as risen in the fridge as it is when at room temp, it’s very probably overproofed.
What are you baking in?