I proof overnight in the fridge in a banneton. Every time I upend onto baking paper for a bake in the dutch oven, the dough deflates/sags/relaxes and I have trouble making cuts
Recipe in comments. Do any obvious mistakes stand out to you? My dough doubled in size then I put it in the fridge overnight, when I scored it she deflated just a
How to save over-proofed dough | King Arthur Baking
If you're wondering what overproofed dough looks like : r/Breadit
Why Bread Deflated After Rising (And What You Can Do)