@PatrickT, Took the second batch of Sunday's dough out of the fridge last night at 8:00 PM. 96 hour fermentation.
Preshaped in to 5 small boules just before 4:30 AM. Finished shaping just before 5:00 AM. Ready to go into the oven just after 6:00 AM.
Sliced this morning for Moe's breakfast.
Matt just took the third batch of out fridge and it will be ready around 4:00 PM for him to make a pizza.
He will use half and when I get home from work, I will bake either a baguette or another boule.
