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How long do you usually proof?

Depends on the temperature. At 65 degrees, about 8 hours. At 80 degrees, about 4 hours. This was about 13 hours... (Also, to clarify, I'm talking about bulk fermentation. After, I shape the dough and do an overnight cold ferment.)

I’ve been thinking of bulk fermenting overnight on the counter…

As always looks fantastic!

Here's the crumb shot for this sourdough loaf. I think it turned out quite well, which makes me wonder about how long we should bulk ferment our doughs. I sense more experiments coming. ;)

I bulk ferment for 4hrs @ 26°C and then another 1.5hrs plus overnight @ 6°C. Looks brilliant whatever you did!!