Dough was made Thursday morning before I left for work.
Went into the fridge until yesterday afternoon and baked last night.
This batch was started with a sourdough Pate Fermentee (200g) that had been in the fridge for a few days.
Added to 1000g of flour and 1g of yeast at 65% hydration. And sticking to lower sodium, I reduced the salt by half.
Baked 12 small rolls.
Sliced one this morning. Lots of shine on the crumb.
Made Moe a tuna sandwich for breakfast.
