The initial plan was to make pizza last night, but everyone had plans (including me). I had a batch of dough rising, so we punched it down, wrapped it in plastic, and let it sit in the fridge overnight. I tempered it this morning when I woke up, shaped it into two loaves, let it rise one last time. It came out beautiful, however, I wish I had seeds or whole wheat flour, something to break the whiteness up. Delicious, too. I think the resting in the fridge added a more pronounced, fermented flavor, yet not sour. Next week I think I’ll make a sourdough batch.