Friend of mine just asked me to bake 12 breads (Tartine) for Saturday evening. I’m up to the challenge :) however I can only bake two breads at time and what is more important I have only three brotforms. I do have food grade “bus tub” but I don’t know if I can keep sourdough (after bulk fermentation) in the fridge. If so, how does it affect final proofing? Can I just take dough; shape it, proof if for 3 – 4 hours and bake?