Did a 24 hour ferment for family for Sunday. Made enough that everyone could have their own but didn’t need that much and that left me a few extra. That was the goal, wanted to see how far I could push the dough and get a usable product. So all came up to temp and had a rise Sunday morning, and then 4 went back to the fridge…. So pretty abused temp wise. That night two came back out and went into a loaf pan (36 hour and extra proof cycle). Another made the pizza at 60 hours still good air, little resistance in the stretch. The final one a small focaccia loaf at 72hrs, not too much rise but still a good albeit small crumb. Flavored was great on all. Caputo 00 blue 64% hydration
by sailingpdx