.

This is the other one third of the the dough made earlier in the week, the other two thirds being used for the loaf posted three days ago.

So 549 g of ordinary yeasted dough shaped into a banneton, in a plastic bag, in the coldest part of the fridge at between 0°–3°C for 48 hours.

Tastes good. Not spectacular, just good. Open enough crumb. But the skin was quite tough, as you can see I fumbled the score and it didn't have the oomph to burst it wider than this.

It should be convenient to be able to fetch on out of the fridge and bake it but the actual bake is frankly a bit disappointing. Folks who recommend the long cold ferment, either for flavour or convenience, seem to get better results especially on YouTube but I'm at a loss to know what they're doing that I missed — except running a monetised video platform, that is.