Retarding Rise Problems
I mixed my levain and let it sit out for about 8 hours at room temperature (70 or so). After two folds and an hour on the counter, I put the bread in the fridge to do the bulk ferment overnight. This morning, at 5:15, I shaped the loaf and put it back in the fridge to rise. I baked at 2PM and got a really dense crumb.
I'm guessing it overproofed. Thoughts?