With the hot weather my sourdough bread making shifts a bit into managing energy and more time rising in the fridge.
The dough is pushing at the container top a bit after the overnight chill. It had six hours on countertop then eight overnight in the cold.
I'll probably take it out to rewarm for a couple of hours before forming loaves and baking early this afternoon. No hour-long baking-stone preheat when the AC is on though.