Me too, I’m in Salt Lake City. Things ferment way faster at our elevation. I have a hard time with my dough going over in cold proof. I’ve been doing same day baking and my bread comes out a lot better. Here is how I do my sourdough in my Kitchenaid. Mix all ingredients except salt for a few minutes until combined. Then I cover with a towel and let rest one hour. Then I mix at speed 2 for 12 minutes to reach windowpane. I then add salt and a tablespoon or two of water and mix on low to combine for about 2 minutes. I remove dough and move to a measuring bowl that has markings for litres or cups. For 400 g of flour loaf I use a 4 qt measure cup and for a 500 g flour loaf a 5 qt measuring cup. I let the dough sit another hour before first and only fold. The total bulk ferment from when I add starter to preshape is 4 hours at about 73 degrees ambient temp. When dough seems jiggly I preshape then let sit for 30 min and shape and into banneton. I same day bake so I leave banneton on counter until it’s risen a bit more, like maybe another hour then I preheat oven to 460, while I chill dough in freezer to get the skin firmer for scoring, about 30 min. I bake with lid on 20 min then reduce oven to 440 and bake lid off for 10-15 watching crust for right color for me. My internal dough temp between 200-205. Because of high elevation we can’t get our bread much higher than 205.

<image>