The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, even with the less rise than #7.This was retarded over night in the ridge, then removed around midday the next day and left to sit at room temperature (17°C-ish) in a glass mixing bowl. Again it took what I thought to be a long time even with a few stretch & folds. I think the glass is better for getting it up to ambient faster though at this point. More experimenting is needed.I had the same problem I’ve had with all the refrigerated dough thus far, taking a long time for them to come to life. This one I ended up baking purely because I was running out of time and wanted to go to bed. I was surprised to see such an open crumb as I thought it was under proofed going on the poke test during the thawed out stages.As much as I like the taste of the ‘burnt’ crust, I’d like to know how to bake a loaf without so much colour. Some more reading.