This sourdough was started on Friday morning  by feeding one tablespoon of recently fed starter 
with 200g of water and 200g of flour.

NO commercial yeast.

Friday evening the preferment was added to:

750g flour
487g water
20g salt

and handmixed using the autolyze and
stretch and fold method.

Went into the fridge for a bulk fermentation.

Taken out Sunday afternoon to warm up,
and baked Sunday night.

Three baguettes, one filled with Kalamata Olives.

Sliced this morning.
Nice open crumb with shine.
I was a little heavy handed with the kalamata olives, but
according to Matthew, it was perfect. 
There was enough dough for the three baguettes and one pizza.

Matt’s dinner Sunday night. 

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