I am making Sourdough and I split the batch in half. I shaped individual sized baguettes with half the dough and a boule with the other half. There is no yeast or levian other than Herman, my starter. I was expecting about a 12 to 15 hour rise time because its cool here in So. Cal right now. I put the baguettes in the oven (turned off) to rise and just for giggles I put the boule in my ceramic dutch oven (with the lid on) on the counter instead of in a basket like normal. There is no difference in temperature between the oven and the counter. The baguettes have barely risen in the past two hours as I expected but the boule has already doubled in size. I have never had a sourdough rise so quickly without the addition of over the counter yeast to help. Can anyone explain why this would be?