This was this mornings bake using my go to 24 hr recipe. Feed the starter yesterday morning, mix the dough late afternoon, shape loaves at night and into the fridge to rise overnight.
As you can see we all dug into one loaf already and is half gone. Recipe usually makes two 1.5lb boules. Decided this time to split one in half again at shapping and make batards. My shaping for them and for baquettes needs lots of work. Ha
IMG_20200528_104122 by
kydsid, on Flickr