Baking! 

I've upped my bakes from ~18 hours to ~38 hours and I'm pretty happy with the results.

62% hydration, 100% all-purpose white, ~12 hour poolish, 1 hour autolyze, ~9 hour bulk rise (triple in size), ~1 hour post-shape warm-proof, ~14 hour cold proof. 1 hour room-temp proof while the oven pre-heats.

#Baking

Working on code challenges in new language. I mean It's just python. But at least I feel like it's coming easy so far, excepting stupid configuration problems.

Toot.Cat

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