@Tropicalsenior, that is the most perfect shaped roll.
Our house is usually around 19 to 20C so never hot. I actually like a slower rise.
Well tonight's bake was a pleasant surprise.
I put two 500g doughs in the fridge on Monday. Matt took one of them out Wednesday and we both made pizza. For breakfast.
Since then I had made a couple of more doughs and still had one of the Levain doughs in the fridge.
I had totally forgotten about Monday's dough.
Took it out this morning before I left for work.
Matt let me know that it was quite active and was getting close to the top of the container by 12:30 PM.
So I had him put it in a back room that isn't heated so that it would slow down. I didn't want it back in the fridge.
He brought it back in around 3:00 and by the time I got home around 5:30 it was touching the lid.
Divided it in half and shaped one loaf and three smaller rolls.
Really wasn't expecting much as the dough was really soft and after the preshape, it kind of spread out.
I went ahead and finished the finally shaping and it seemed to be holding its shape better.
Anyway, after it had proofed I went ahead and baked it. It was difficult to score as the dough was just really soft.
Just out of the oven.
And considering this dough had a 140 hour cold fermentation it actually looks pretty good.
Not sure what the crumb will be like but I guess I'll find out in the morning.
EDITED to add picture of crumb.
EDITED to add sliced loaf
