Yesterday’s bake.

Two sourdough batards from a 500g dough.

I started two 500 doughs Wednesday night withe “scapings of the jar” starters

and after the last stretch and folds, went into the fridge for a cold fermentation.

Took one dough out of the fridge Thursday night after 8:00 PM and I started the pre-shape just before 4:30 AM.

Loaves were topped with poppy seeds and baked under cover on a stone.

Left the second dough in the fridge until last night and took it out of the fridge after 8:00 PM and started shaping just after 3:30AM this morning.

Baked six mini boules, again under cover on the stone.