These were made with a dough with Occident flour, Calambria starter, salt, a touch of honey and cold H20. Gentle mix in the kitchen aid mixer, and then four stretch and folds over the course of an hour and a half. It bulked proofed in the fridge for three days. Rounded on the counter for and hour and a half. I would have liked it to sat longer on the counter, but we got home late from the movies and needed to move things along. I'm going to use less starter the next time--she was quite healthy and the dough rose a bit more than I intended in the fridge.
