Last night's bake. Dough was made on Wednesday. I fed my sourdough starter, but rather than make a preferment for a new batch, I just tossed 60g of the discard into a 1000g of flour and added 3g of yeast. 70%hydration.
After the last stretch and fold the dough went into the fridge for 24 hours. Matt took the dough out of the fridge for me so that it would be ready to use shortly after I got home from work.
Four baguettes and two boules.
Sliced this morning.
Left Matt enough dough to make a small cheese pizza.
