I have Monday thru Wednesday off each week. Most weeks I try to knead up a double batch of French bread dough on Monday and normally bake it over the next couple of days, often saving enough to make a pizza later in the week. This week though time got away from me. Wednesday we had to go into Victoria but got home around two so I still had time to make the dough and bake a couple of loaves.
The other half of the dough is in the fridge and will probably get baked between now and Sunday.
The slow cold fermentation develops flavour and texture.I'll have Moe take the dough of the fridge a couple of hours before I get home from work, giving the dough time to warm up.