I did a short search and didn't turn up another thread so here goes...

It's 3 am. I just turned out a loaf of Thom Leonard's Country French from it's banneton and popped it in the oven. Am I the only one who keeps odd hours from time to time for baking purposes or are there others like me out there? I really do try to use retarding methods where I can to let me sleep and keep normal hours. Or is it something in a baker's blood that won't let him/her do that? Or is it the fact that it's 3 am, I've had 4 1/2 hours sleep, no caffeine, and it'll be an hour before I can think about going back to bed? I will be posting snaps of this loaf...it worked in spite of the bakers paranoia (bad sourdough experiences in the past).