Fall Bread

 With my sourdough starter, I get optimal rise in the dough (aka sponge) at about 75 degrees.  Above 80 the rise is explosive, and letting it sit on the counter for 7 or 8 hours leads to big prebake rise, sub-optimal rise while baking.  In the colder months, I have the opposite problem.  My dough doesn't rise much at all, so needs an oven proof session of about two hours.

This fall has yielded a rapid transition from warm (> 80 indoors) to cool (barely 70).  I baked one loaf that turned out great before I had to go back to oven-proofing.

Obviously, in the summer I could switch to a daytime rise, when I could control the time a little better than when it rises overnight.  But that would be disruptive to other things in the routine. So overnight rise it is.  That will work well for the next few months.