Hello from SE PA
First post here, have lurked for a bit. Got into baking bread in a round about sort of way. Purchased a Big Green Egg this spring for BBQ mostly and ended up starting to do pizza with it. Completely unhappy with my dough results, I bought Flour Water Salt Yeast by Ken Forkish for pizza dough. Well, ended up also trying the straight breads, then the pre-ferments, then hybrid, and now today my first with no commercial yeast, just starter I cultured using the instructions in the book. I tried a new setup in the BGE, which worked really well, and I shaped it into a single large boule. It came out about 12" across and just over 3 lbs.
I read that flavors continue to develop in breads like this, the plan is to serve it at our extended family early Thanksgiving meal this Sunday. Is three days too long, or should this be OK? I just don't want it to be dried out.