>>21538239
I do. Fresh sourdough this morning. Just taking the cover off my Dutch oven to finish browning. I did a much shorter bulk ferment this time (about 8 hours at 72 degree dough temp) because I think my dough was getting a bit overproofed before after the cold retard. We’ll see how the crumb turns out. I may need to invest in some Jell-O shot containers to measure my bulk ferment properly because even with a straight walled container it’s hard to tell when I’ve hit 60% rise.