Edit History

Started two 500g batches Tuesday morning.

Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof).

Baked three baguettes (one missing from picture).

Crumb.

Took the second one out last night and left on the counter until 4:00Am today.  (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof).

EDITED TO ADD CRUMB PHOTO - BOOKMATCHED BABY BUNNIES

Matt used half the dough this morning for a pizza and I baked a small boule with the other half.  Just out of the oven.

Edited to add pizza:

Greek Potato

Started two 500g batches Tuesday morning.

Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof).

Baked three baguettes (one missing from picture).

Crumb.

Took the second one out last night and left on the counter until 4:00Am today.  (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof).

EDITED TO ADD CRUMP PHOTO - BOOKMATCHED BABY BUNNIES

Matt used half the dough this morning for a pizza and I baked a small boule with the other half.  Just out of the oven.

Edited to add pizza:

Greek Potato

Started two 500g batches Tuesday morning.

Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof).

Baked three baguettes (one missing from picture).

Crumb.

Took the second one out last night and left on the counter until 4:00Am today.  (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof).

EDITED TO ADD CRUMP PHOTO - BABY BUNNY

Matt used half the dough this morning for a pizza and I baked a small boule with the other half.  Just out of the oven.

Edited to add pizza:

Greek Potato

Started two 500g batches Tuesday morning.

Took one of the fridge Thursday night and left on the counter until after 4:00 AM Friday. (60 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 90 minute proof).

Baked three baguettes (one missing from picture).

Crumb.

Took the second one out last night and left on the counter until 4:00Am today.  (84 hour cold fermentation, 9 hour room temperature, 30 minute preshape rest, 95 minute proof).

Matt used half the dough this morning for a pizza and I baked a small boule with the other half.  Just out of the oven.

Edited to add pizza:

Greek Potato