Another sourdough, another experiment!
Came across an idea for overnight sourdough.
Refreshed starter with rye flour about 7.45am. 3pm made dough, kneaded, into oiled bowl by 3.30pm. Knocked back and into fridge 7.30pm.
Next morning, 6.30 out of fridge.
7.20am, tipped out onto hot tray, into oven 250C, out at 8am.
So grateful for the tip about using muslin, works a treat.
Every day is a good day, it's just that some days are better than others.