@PatrickT The final bake from the third batch of dough made last Sunday morning. So this batch was in the fridge for 120 hours.
Matt took the dough out of the fridge yesterday morning and put his pizza in the oven at 5:00 PM last night.
He used half the dough and saved the other dough for me to deal with when I got in from work.
I decided that rather than make a boule or a baguette I would just roughly shape into a ciabatta style loaf.
Ciabatta doughs are usually very high hydration, up to 100%. This dough was like the others, just 63%.
Baked last night.
Sliced this morning.
Destined for a sandwich.
Going to start a couple of more batches this morning for the fridge.
