Working with fresh milled flour
I just recently switched from King Arthur AP flour to Maine Grains 86% extracting AP flour. The Maine Grains flour is milled to order, and therefor very fresh. I knew it would be more reactive than the KA flour, but oh boy, it moved fast. My sourdoughs were massively over proofed, despite cutting the bulk fermentation time by about an hour. They were unrecognizable after spending the night in the fridge. My baguettes were in the oven for the exact same time as normal and came out as embers.
Does anybody have any tips on how to adjust my baking schedule/formula when working with fresh milled flour? I already cut back the bulk fermentation and increased hydration from about 73% to 75-76%.