I will be a SFBI(San Francisco Baking Institute) next week taking their Artisan Breadbaking I class, so before leaving home I wanted to make sure my husband had lots of sourdough bread to eat with his big pot of Grammie soup.
I put together two loaves worth of dough yesterday, shaped it into one batard and one boule, placed them in bannetons and allowed them to rise slowly in the fridge overnight. This morning they got a wake up in an 85F proofer for 2-3 hours prior to baking. Oh boy, did those loaves spring in the oven!
The batard -