And it was superb.

I made a sponge like I usually do and proofed it overnight with my sourdough starter.
Then the next day I wasn't feeling like baking so I worked a little ( 4 cups) more flour into the sponge three table spoons of salt and a bit of ascorbic acid to make it sort of kind of substantial - it was still soft and sticky and popped it in the fridge all day and all night. Then today when I finally got around to it I added a couple cups more flour to it kneaded it just long enough to get it incorporated got busy doing something else and finally formed it into loaves and set it aside to rise.

That was a L-O-N-G time the yeasts had to work the dough over. All one day all night all the next day. Bread came out of the oven at 5:45pm or so. That's what 30 - 35 hours? Most of it in the fridge but, yeasts don't just pack it in when it's cold. They continue to work.

The result was a superb crumb but mostly the result demonstrated the powerful sourdough characteristics. The smell the taste was exactly what I hoped Sourdough would be in my dreams.

I'll do that more often