starter back in my fridge, first loaf Tartine bread retarding now!

I finally made it back to my sister's house and was able to pick up my starters.  They both looked sad but perked up immediately.  My regular starter was ready to bake with after it's second refreshment.

I made a half recipe of Tartine Bread's basic loaf per the instructions.  My kitchen was warm, so I only needed 2 hours for the bulk fermentation.  The dough needed some development, so instead of my second fold, I did the French method, or slap and fold, for about 20 seconds.

I wanted to put it into a floured banneton, but I got scared and used a liner.

I have to figure out a way to slow my starter down that does not involve the fridge.  I've never had a wild yeast starter that works this fast.  I mean, it is much slower than commercial yeast, but it is fast.

I'm thinking of putting some cold water with some ice in my oven to cool it off and using that.  I think that 60/65 degrees would be enough to slow it down some.  Thoughts anyone?

Baking tomorrow.  Pictures to follow.