I baked a lot of bread when I lived in NC but moved to CO in 2014- now started baking again.I now am working to find the time for bulk rise in a new environment. First attempt was great taste but too hard of a crust. After putting dough in proofing basket I put in the fridge for 12 hours then baked the next morning. I put a towel on the dough in the fridge. Possibly I should have used a plastic bag or cling wrap.
what do you think?