On Nov 27, 5:32*pm, Monte > wrote:
>I fold 3-4 times over a couple of hours and then form the loaf,
> letting it sit a room temp. for an hour or so, before putting it in
> the refrigerator for the night. *Next day I take it out and let it
> warm up for 2.5-3 hours, sometimes using the oven's bread proofing
> setting for the last half hour.

So...most of the development is cold: refrigerator overnight. Or
fairly cool: as it rewarms (from about 36 F.) before baking.

I think temperature is the issue and you are ripening your dough in a
fashion that favors yeast not lactobacilli.

Reverse the procedure... Mix and retard the dough overnight. This will
give you the gluten development. Then let the dough come to room temp.
Then do the S&F's, to organize the gluten. Shape, and PUSH the final
proof for 3 or 4 hours in a hot, 85 F., proof box, to fully ripen the
dough.

Also... replace the starter. It's not likely to have LB potential at
this point. Make a new one from from rye. See Sam's site for info.