This dough just kept on giving......
It was started at 4:00 AM Sunday morning with a sourdough Levain.
After the last stretch and fold, I divided it into three pieces. One that was 500g and one that was 350g, both went into different containers, and the remaining dough went into a larger container and into the fridge along with the smaller 350g dough.
The 500g batch was left out on the counter for a room temperature fermentation and Matt made himself a large pizza late afternoon.
The 350g dough got taken out of the fridge at noon and left on the counter until I got home from work and I baked a small pizza in the OONI for Moe and I to share for dinner Sunday night.
That left the large piece, still in the fridge since Sunday.
Matt took it out this morning around 8:00 and cut off another 500g piece and baked himself a pizza around 3:00 PM
and I used the remaining dough to make this loaf.
Just out of the oven.
Edited: Moe really wanted a slice of warm bread so I caved and sliced it while it was still warm.
Buttered Bunny!!
