I made a batch of pain a lancienne out of bread bakers apprentice last sunday and put it in the fridge at work. I forgot about it and wound up baking it yesterday, which was saturday. The bread still sprung fine. It surprisingly wasnt that much more flavorful.
I've been having trouble developing a gluten structure in rye breads that will will hold up. The surface of the dough cracks and splits. Anyone have any pointers?
