While baking my usual sourdough boules I ran short of flour. I retrieved some from the deep freeze and fully planned to warm it up before mixing. I forgot. To make matters worse we had plans that caused me to divide and shape my loaves earlier than I wanted to (double volume is usually where I divide and shape). The loaves went into bannetons and into the fridge for tomorrows bake. Best loaves ever. More oven spring than I have ever gotten and the crumb was more airy and had a better texture (sorry I can't be more descriptive). I live in southern Arizona and it's monsoon season so, hot and humid. I'm going to try and duplicate today by ending bulk proof at 150%. What do you think?

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