Two batches of dough started on Tuesday and refrigerated immediately after the last stretch and fold. Had to knock both down before bed Tuesday night as the dough was pushing off the lids on the containers.
I should have knocked them both down again before leaving yesterday morning. By the time I got home around 2:00 , the lids were pushed up and the dough had risen about an inch above the top of the container.
I gave each another stretch and fold to more or less knock them down again and then left both containers on the counter until they reached the top one more time.
Shaped four rounds out of the 1000g batch and four baguettes from the 750g batch.
This is a combination dough with just 4g of yeast and 100g of sourdough starter.
Bread was too warm to put away last night so I left it on the counter to cool, covered with a tea towel.
Sliced this morning. Crumb shot baguette.
And one of the rounds.
Moe wanted a couple of slices toasted before heading over to the work shop this morning. Will keep him going until he gets back home and has a real breakfast.
Love the flavour of this bread. More developed because of the starter, but with just a little tang and not the sourdough flavour that I dislike.
