Cracked pepper sourdough and Semolina Sourdough.
This is what I finished making today, for both batches I used a leaven which I fermented at a cool room temp overnight. The next day, about halfway through bulk fermentation I retarded the dough in the fridge over night. first thing this morning I turned the dough onto the counter, devided em and let them rest on the counter for a bit, then I shaped em and proofed em for two or so hours. and baked em at 500 then 470