I haven’t baked bread all summer.   So Monday morning I mixed up a Biga.  Monday night before bed, I kneaded up a double batch of bread dough.   It was late so the dough went  directly into  the fridge.  Tuesday morning, I knocked it down and then left it for about  4 hours so that it could come to room temperature and rise again.   Divided the dough in half. One half went back into the dough bucket and  back into the fridge and the other half become two large baguettes.

Dinner Tuesday night was pasta served with fresh crusty bread.