Matt pulled one of my sourdoughs out of the fridge Wednesday morning and used a little over 500g to make a large pizza and I shaped what was left into a little batard.

I had also started another dough early in the morning with a small sourdough “biga” (made from the scrapings in the bottom of the jar) that I had left out over night.

This dough was left on the counter for a late same day bake, and rather than bake on a stone,

I baked it in a loaf pan.