Sourdough proofing troubles
To put it bluntly: I am fairly certain I am underproofing, but I have no idea what time I need to allow for my bread to fully develop at around 68-70 degrees F. Last night I stuck it in the fridge from 10:30PM to 4 AM and let it continue to proof on the counter at around 68F until 10AM---And the result was yet Another loaf with GIANT tunnels running through it surrounded by dense gummy lifeless bread (Plus a really odd shiny rubbery/soft crust despite my ususal time allotment for steam). I keep messing around with the time element , allowing for more time, an extra hour here and there, I thought the retarding in the fridge would give it some time, but nay. My starter is quite active, I don't think it is his fault. The basic formula is constant as is the flour. I am thinking about leaving it out on the counter top tonight, all night, about 10 hours hopefully ought to do it. At 68 degrees that should work, yes?
I used to make awesome bread but now that the weather is cooler, it feels like I am flopping around with out a clue. If anyone has dealt with the season's changing and its effect on your baking and could offer me some advice, I would be much obliged.