So I haven't posted in a little while and thought I would post up todays and tomorrows results. I made a batch yesterday of 4 balls, 440g each. Put two in the frig and left the other two out at RT. The ones I did today were the RT ones and they were at about 28hours. I've done bulk RT ferments but never fermented two doughs this long before so it was nice to see what would happen. The balls were getting to their max in terms of fermentation, an hour or so more I probably wouldn't have used them. They were baked at 525F on a soapstone for about 5 minutes. The bake time could be faster if the stone wasn't on the last rack. The crumb was a little bit more chewy than I like but that was probably because of them sitting out for so long. Lets see what happens tomorrow.