This dough was somewhat abused, but proves what I often say. It is really difficult to screw up.
The dough for this sourdough was made on Sunday, April 28th with just 80g of discard and after the last
stretch and fold went immediately into the fridge.
Matt took the dough out of the fridge at 3:30 AM on Wednesday May 1st and left in on the counter until around noon.
The dough had almost tripled. He cut off 550g of dough to make a pizza and returned the remaining dough to the container
and put it back into the fridge.
I left it there until around noon today.
It was left on the counter until 5:00PM. It had more than doubled AGAIN.
So I shaped a big loaf and left it to proof.
Preheated a Römertopf Clay baker in the 450°F oven and when the loaf had proofed, scored it and slid it into the clay baker,
covered and baked for 25 minutes. Removed the cover and left it to finish baking for another 15 minutes.
Turned out pretty good.
Edited to add:
Sliced this morning for breakfast.
