BBA Basic Sourdough ... 60 hour cold ferment (!!)
Another bake of BBA Basic Sourdough. Life interfered a bit on this one, had to drive to NY (from MD) to goto a party, then had a sports tournament the next day in PA. I had to let the preferment sit in the fridge for an extra day, and the autolysed flour also went into the fridge for a 24 hour period. After I mixed the dough I had intended a 36 hour ferment but I had some other priorities (... work ...) and it stayed in the fridge for 60 hours.
I preshaped and let the boules proof for 30 minutes at 80F. Final shaping is still a problem for me; I still haven't gotten a linen couche. The final loaves proofed seam-side-up for 45 minutes at 80F ... based on the final loaves I think they were underproofed (although I think it is also possible the poor shaping may also have contributed to the problem). I got an "ear" though so that was satisfying.
Flavor and texture were excellent, I baked in the morning and the first loaf was gone by dinner.