No prob. The cold fermentation really makes a difference in the texture and flavor. I do the same with my bread dough.

I am still at it. lost count of all the bread I am making. maybe 40 loaves in at this point.
my neighbors have collectively gained 434 lbs at this point.

I have worked both whole wheat and dark rye into my loaves and the flavor is there.

I didnt expect it to be stress relieving. hahah..something about working the dough and feeling the strength develop is calming to my mind. love when the dough gets taut!!

My sister down in Perth bakes. Lots of good things too.
http://forums.pelicanparts.com/uploa...1734122895.jpg
http://forums.pelicanparts.com/uploa...1734122895.jpg
I told her I'd weigh 300 lbs if I lived closer and could visit on a regular basis.

Made a boule to bring to Christmas eve dinner at my nieces,

http://forums.pelicanparts.com/uploa...1735143486.jpg


Have another one in the oven right now to bring to my brothers for Christmas dinner

http://forums.pelicanparts.com/uploa...1735143596.jpg

Just out of the oven

http://forums.pelicanparts.com/uploa...1735146952.jpg

Good skills Tim. I could imagine some of that toasted with a good quality olive oil drizzled on top.