Yeast and Sourdough Bake

I fed my starter on Tuesday, 

but didn't want to take the time to make a biga (preferment) 

so I just tossed some of the discard into 

 1000g of flour along with 3g of yeast

and 700g of water and 27g of salt.

Did the usual autolyze, stretch and fold

mix method  over a three hour period 

and  after the last stretch and fold the 

dough went into the fridge overnight. 

Was in the fridge for a little more than 24 hours.

I worked Thursday so

Matt pulled it out of the fridge mid afternoon Wednesday

so that the dough would have time to come to 

room temperature and start to rise before 

I got home. 

The dough was quite active.  I had to knock

it down before bed Tuesday night and again

Wednesday morning as it was threatening

to blow the lid off the container.

Next time I make it this way I will

add 2g of yeast or maybe less.

I baked two boules and four baguettes

and left enough dough left for a small pizza. 

Sliced Thursday morning for breakfast.

Simple Three Cheese Pizza from

same dough.