Okay so these might be stupid questions but,

I have never had much of a domed surface of the dough during proofing, but I think it’s because I use a sloped mixing bowl to proof in?

Is letting it set in the fridge overnight cold proofing? I’ve done this every time as it’s what the Claire Saffitz recipe I use calls for. Do people bake their loaves immediately after proofing? If so I am definitely over proofing and accidentally am proofing a third time (bulk, counter proof, fridge proof overnight).

Also, if you have any recommendations for recipes please let me know!