It took about 4 hours total to double in size from when i reballed it straight out of the fridge. So all in all it was 4 hour room temp ferment, 48 hour cold rise, and 4 hour room temp rise. The crust was a bit heavy but had lots of air pockets. The taste was very complex. Me and the wife both agreed it tasted like a really good fresh loaf of rye bread. The smoked sea salt gave the aroma of a crust that came straight out of a WFO, but didnt have a smoke flavor taste which is probably a good thing. Toppings were freshly shredded Maggio wmm, italian sausage, freshly sliced sargento wmm. Here are some pics.