Overproving in fridge
I’ve been trying some ideas from the Ken Forkish book ‘Flour, water, salt, yeast’. I love some of the results but am finding it frustrating too. I can’t get the tension in the dough despite numerous folds in the time suggested, and when I put it in the fridge for the suggested 12 hours, it is massively over-proved when it comes out. Am I missing something here?! Any suggestions welcome!