I started a Levain late Wednesday night, kneaded up the dough Thursday morning and put the dough in the fridge for a long slow rise. My intention was to have Moe take the dough out of the fridge on Friday afternoon while I was at work and I would bake the bread Friday night. But, I forgot. So the dough came out of the fridge Saturday afternoon and was ready to go in the oven last night around 9.
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Ann, your photos of bread are on par with the great Dutch masters still-life paintings.And you get the bonus of eating them. :)Absolutely fabulous.