Tasted the raw dough & it seemed awful sweet, so I adjusted the recipe accordingly to get something that would be a bit better. I noticed that someone suggested giving the bread a warm place to rise overnight, which will only result in overproofing. Warmth speeds the yeast's activity, accelerating fermentation. Warm proofing should only be used when you want to bake the bread after proofing for only an hour or so. For the best flavour, you want to allow for a slow, long fermentation process, so it is actually ideal to proof the bread overnight (or even a little longer, if possible) in the refrigerator. As long as the temperature is above freezing, the yeast will keep eating, but they will eat slower, allowing for a greater buildup of the byproducts of fermentation, which gives good bread its flavour.
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Tasted the raw dough & it seemed awful sweet, so I adjusted the recipe accordingly to get...