This bread was made from dough that had been left in the fridge for a three day fermentation. The dough was made Sunday night and left in the fridge to rise until Wednesday morning. Allowed to come to room temperature (about three hours) before being shaped. When the loaves were ready they went into a 500°F oven , onto a preheated stone and baked for about 20 minutes.
Notice this bread has more holes than the loaves baked after only a two day fermentation. The sourdough flavour was also more pronounced.
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