I love the blistered crust achieved with a long fermentation
If you have been following my blog you have probably noticed that I like to bake bread. And I tend to bake more on Monday, Tuesday or Wednesday since those are my days off. I like to get a few loaves of bread into the freezer for the week and have a few extra loaves to share with our neighbours.
With sourdough you have to plan a few days ahead. I fed my "mother" on Saturday and made a biga before bed. Before I left for work on Sunday I mixed up a batch of dough and put it in the fridge for a slow cold rise. And I fed the starter again and made another biga that I used in another batch of dough Sunday night. The first batch came out of the fridge this morning around 6 and was ready to shape around 9:00 AM. I shaped three loaves and one went back into the fridge for another slow rise and the two were baked.
The second batch will be shaped tomorrow but won't be baked until Wednesday.
Edited this morning (Tuesday June 22nd) . This loaf was baked last night after an additional seven hour fermentation in a round Banneton.