I'm becoming a victim of my success, I have no room in my fridge to overnight prove all the loaves I'm making.
So I'm experimenting with proving on the counter, using Teresa Greenways excellent 'Alaska Sourdough' which is a good seller for me.
So today I made the dough a little later than usual but otherwise used the same method. I only boosted my starter once, to try and keep it a bit less active, to see if that would slow the rise down. The temperature in the kitchen will be about 15°C overnight.
I shaped it and put it into bannetons at 6pm, 12 hours before baking.
Next morning at 5am,
they had risen well but not too much and the oven was on.
I baked them as usual and the spring seemed to be about the same, they were done in the same time as those baked an hour after coming from the fridge.
So it looks like I have solved my problem, you can do without a fridge retard for these loaves.