Biga started early morning before leaving for work.
Dough made same night. 65% hydration.
Been playing around with a lower hydration because then I have the
option of using the same dough to bake pizza.
Left out on the counter until 4:00 AM next morning
and then shaped into six baguettes/batards of different sizes.
Love our Canadian flour – Rogers Silver Star
Lots of shine even thought sliced while still warm.