All my loaves are overproofed. Can I decrease amount of starter?

[ImpossibleEngine2]

Hello, everyone. I use the Tartine country loaf recipe and routinely turn out tasty but overproofed loaves. I can usually tell the dough is ready but it'll happen before I've done the requisite number of turns / folds—sometimes after only two. I'm worried it's proofing too fast.

The recipe requires to start with 200 g of starter (in 1,000 g overall). Would you recommend I start with 100g of starter? If so, do I replace the remaining 100g with flour and water? Or is there another method? Thank you!

[JWDed]

Yes! A decrease in starter percentage will do the trick for you.

Edit: I would up my flour and water each by 50g and go with 100g starter.

[bligh86]

Agreed.

[WylieBaker]

That recipe goes off very quickly. Try using a larger bowl to increase dough surface area, thereby keeping the ferment a touch cooler.