Has anyone made this bread from the BBA? I was so thrilled with the dough which was easy to handle and shape, and they went into the refrigerator overnight. I was totally amazed when I pulled them out this morning because they were what I imagine was overproofed. I am so used to chilled sourdough breads being rock hard. I tried to gently move the loaves apart and one began to deflate, horrors. So I went ahead and baked them and followed PR's instruction to gently part the loaves halfway through the bake time - and the dent had filled out. They looked great and this time I didn't scorch the sesame seeds, but the crumb is a total disappointment. Instead of big holes it is almost tender and fluffy. Good flavor but not what I was hoping for. So am I correct in thinking they were overproofed? If so I will have to make them later in the day or get up earlier! Any comments and suggestions welcomed, A.