I like to have a few doughs on the go in the fridge. I will sometimes make three or four batches at one time. I started to write the date on the lid so they don’t get mixed up.

I had two in the fridge, one from January 1st and one that I apparently forgot

about that went into the fridge on December 26th.

I actually debated whether to just toss it, but decided what the hell,

so I took it out this morning and rather than leave it on the counter to come to warm temperature,

I just divided the dough in half, into two 500g pieces.

I was surprised that the dough still felt good. Still had some tension.

So I shaped one into a ball for Matt to make pizza later this morning and the other I shaped into a small loaf.

Left it to proof for about 90 minutes and baked. I figured I had nothing to lose.

So this is my beautiful little loaf made from after a nine day fermentation.