I’m still baking bread at least once a week. Last Tuesday I kneaded up a batch of baguette dough, baked four small baguettes and saved the other half for another day. Which turned out to be Sunday. Moe pulled the dough out of the fridge early so that it was at room temperature by the time I got home from work.
I made a pepperoni pizza for dinner and still had enough dough left over for two more baguettes.
The texture of the crust, the crumb, and the flavour are substantially different than the loaves made with “same day” dough. I love all the holes. Makes the best toast.