I'm about 45 hours into a cold ferment. Scott, I'm using your KABF recipe scaled to 14 inchers (sorry, NY!) which works out to approx. 400 grams per dough ball. During these 45 hours the volume has doubled, perhaps tripled. I'm planning to remove the dough to sit at room temp for three hours before baking, and I wanted to see if these babies are a little too ripe, or do they look the way you'd expect.
Thanks!