thanks hans, i'll try one hour floor time before retarding.

kenneth,

i'm retarding the dough in order to produce noticeable sourness and
all the benefits that increased acidity bring. the lengthy 20 hours of
retarding is bc i'm renting a shared kitchen space that happens to
have a real bread oven, and those are the time slots that i have! 3-8
AM on two consecutive days, so i've had to get creative...the point
was to have fresh bread ready for saturday outdoor markets. i just
started selling bread commercially here in brooklyn ny...!! been a
serious home baker for 5 years, home taught mostly by nancy
silverton's book, my current bible is jeff hamelman's "bread."

doug