Wow! This is a fantastic recipe! I started the recipe in the morning, forgetting I had somewhere I had to be that evening, and then was busy the next morning as well. I didn't want to to toss my beautiful dough, so I decided to experiment a bit. I did 2 stretch & folds, and then bulk fermentation in the fridge for 18 hours. Then I brought the dough out and did a pre-shape to give it a bit more structure, with a 15 minute bench rest. After forming the cylinder, I let it proof for a couple of hours and then completed the rest of the instructions (using figs and apricots). Despite all my finagling, it came out great! Next time (and there will definitely be a next time!) I promise to follow the directions as written.

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