I was supposed to bake on Saturday, but life threw me a curve ball and the dough spent a day longer than expected in the fridge. It was like 68 hours cold bulk ferment, balled up and proofed next to a mild heat source 4 hours before baking. 73% hydration. It was on the verge of becoming too weak to work. Taste was great though.
Ooni volt 2
by ocrlqtfda