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Ann_T

Ann_T

SourdoughColdFermentation4daysJune8thbakedJune13th20242.thumb.jpg.5365290589303c4f6708a056e338e47a.jpg
Today's bake.
 
This dough was started with a sourdough biga on Saturday night, June 8th
and went into the fridge immediately after the last stretch and fold for a long cold fermentation.
 
SourdoughColdFermentationfor4days8thuntil12th.thumb.jpg.b29a13f72aaf333d29b02e19a0072b3f.jpg
 
Dough had more than doubled in the fridge over four days.
 
SourdoughColdFermentationfor4days8thuntil12th8pmJune13th4AM.thumb.jpg.a75ea85a579ae5a40e07105d82878156.jpg
 
And more than doubled again on the counter from 8:00 PM last night until 4:00 AM this morning.
 
Gave Matt 525g of dough for a pizza and baked three loaves.
Ann_T

Ann_T

SourdoughColdFermentation4daysJune8thbakedJune13th20242.thumb.jpg.5365290589303c4f6708a056e338e47a.jpg
Today's bake.
.This dough was started with a sourdough biga on Saturday night, June 8th and went into the fridge immediately after the last stretch and fold for a long cold fermentation.
 
SourdoughColdFermentationfor4days8thuntil12th.thumb.jpg.b29a13f72aaf333d29b02e19a0072b3f.jpg
Dough had more than doubled in the fridge over four days.
SourdoughColdFermentationfor4days8thuntil12th8pmJune13th4AM.thumb.jpg.a75ea85a579ae5a40e07105d82878156.jpg
And more than doubled again on the counter from 8:00 PM last night until 4:00 AM this morning.
Gave Matt 525g of dough for a pizza and baked three loaves.
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