Two sourdough rye loaves baked on October 2nd.

Started the dough October 1st in the morning using one of the mini bigas.

Dough went into the fridge for a 12 hour cold fermentation.

Taken out that night at 8:30 and left on the counter until 3:00 AM in the morning.

Sliced for breakfast.

Breakfast was Schwartz’s Montreal Smoked Meat on homemade sourdough rye.