I had to comment immediately, my loaf is still in the oven for 10 more minutes but I can already tell that’s it’s going to be my best loaf yet! Here I’ve been trying to meticulously time and track everything for the last few months to end up with no oven spring or a flat loaf! I am so pleased with this. I ended up making the dough on a whim on a Tuesday evening and refrigerated it overnight. I left it out on the counter all day while I was working (our house stays under 70 most days), shaped the loaf that evening, refrigerated again overnight, and baked the next AM. I was skeptical because it didn’t grow much during bulk but somehow it’s worked out. We’ll see how it tastes but so far it’s my prettiest loaf!

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