This is my first overnight in the fridge loaf, and the first use of my 1KG banneton.
The recipe used is
The first stage of the starter was left for 12 hours and the second stage was left for 18 hours.
At the 4 hour point I left it as a single loaf and placed it in the banneton and straight into the fridge for 12 hours. It was then left at room temperature for 45 min while the oven and stone heated up. Baked for 45 min at 220C .
Considering the amount of time the sponge was working and the 12 hours in the fridge, there is only a mild sour taste, very pleasant indeed. The crumb is light and open and the crust is a nice chew, yum.
I have some pictures that I would love to insert but the present method is not suitable for direct insertion. [b](ATT Moderator)[/b]