Still had two batches of dough in the fridge since Sunday night. Took the second one out of the fridge last night (Thursday) at 8:00 PM and left it out on the counter to rise. (96 hour cold fermentation)
Pre-shaped five smaller boules just before 4:30 AM this morning (Friday) and finished shaping at 5:00.
Proofed and ready for the oven just after 6:00 AM.
Sliced one for breakfast.
The last of the three doughs that went into the fridge last Sunday morning, came out of the fridge yesterday morning at 8:00 AM (Friday).
This last batch had a 120 hour cold fermentation.
Matt used half to make a pizza at 5:00 PM last night
and left me the other half to do something with after I got home from work
Rather than another baguette or boule,
I just loosely shaped it like a ciabatta loaf and baked it last night. Sliced this morning.
Most ciabatta recipes call for 90 to 100% hydration. This batch of dough was 63%.