Identical to last night except bulk fermination happened in the fridge, not on my kitchen counter

Hoping for a more interesting bread. All the sour dough snobs in my life, sigh. Instead of just two hours on my counter it was in the refrigerator for 6 hours. Added thirty minutes to final rise. Boy it felt odd kneeding cold dough.

Calibration will be needed and I think it will take multiple tries before I get a process down that fits in my schedule.

As before spice painting one side and seeds on the other makes me happy.