I have a question about my baking escapades from the last couple of days.
Sat night: made pate fermentee / pre-ferment (Peter Reinhart's pre-ferment recipe from Crust and Crumb)
Sun night: made baguette dough (French bread II, with pate fermentee, from Crust and Crumb). Initial rising times (30 mins then 90 mins - though the dough rose crazy fast, so I did a little shorter).
Then - a bit of a mistake I realised later - instead of shaping loaves before refrigerating, I just left the dough in a bucket in the fridge overnight.