Too much pulling on surface after overnight proof
I covered and let my Russian black sandwich loaf rise overnight, just about 7 hours, in my kitchen. Woke this morning and saw a lot of pulling on the surface of the loaf. I thought I could let a sourdough loaf rise for a long time in a cold kitchen? I have made this same recipe many times but this is the first time I let it rise for 7 hours (first rise was 2 so total 9 hours). Maybe I should let it rise in the fridge next time?