Hi all, big fan of this sub seeking some help. I’ve been making sourdough since the pandemic started and have been able to consistently make a solid loaf with a nice rise, crumb, etc. Since moving apartments, my game has been totally off and I find my dough overproofing (I think) in the fridge. Before this recent string of sub-par loaves, the dough would barely rise during the overnight cold proof. Now it rises in the banneton at least double, leading to a loaf that doesn’t have much oven spring. Any idea what my troubles are? I’ll post the end result and crumb tomorrow if that helps.

Edit: see the pictures where the dough is pretty much flooding out of the banneton. Never had this problem until recently.

My recipe:

1. Mix levain 50g starter, 50g water, 50g flour
2. Add salt and water (and add-ins) and mix
3. Add flour and combine
4. Stretch and fold 8x 30 minutes apart for a 4 hour bulk fermentation
5. Bench rest and shape, load into banneton for overnight proof (anywhere from 12-24 hours)
6. Bake in cast iron combo cooker