Being summer, you should expect higher temperatures. During a heat wave, even in Belgium the temperature can reach 20ºC during the night. When this happens, you know that your retarded bread overnight will be ready sooner than expected. It happened to me to let the dough outside overnight and find it back in the morning raised up to the lid. To avoid this, you can put the dough in the fridge. Usually, the fridge keeps a constant temperature of 4º to 8ºC. If not, be prepared to bake your bread earlier the next day.

This was exactly the case with this bread. In the morning I had to quickly cut the dough and shape it. By 11 AM, it was ready for baking.