I'm trying to rise bread overnight in the fridge and sometime it collapses.
What changes could I try in the recipe to try to stop this from happening? I think I need to retard the yeast action (I'm using fast-acting) but I'm not sure if I should add or remove salt, sugar, or use less yeast. Do I need to add another agent to control this process?
I want to make good loaves overnight and bake them in the morning. If I could I'd leave them in the oven overnight and use the built-in timer, but I suspect that's not going to work at all (aside from it definitely over-proving it'd be the same as putting it into a cold oven then switching it on).
Update: The Recipe...
650g strong white bread flour 10g salt 5g sugar 15g soft butter 7g sachet easy bake yeast 400ml warm water; 1 part boiling 2 parts cold
In summary, it calls for baking it at 230c (no mention of fan ovens), and claims that it's suitable for overnight rising. It's a single rise method.