RECIPE: Sour Sour Sourdough Bread (recipe #26) -- Large Loaf base (600g flour, 349.2g water, 120g starter, 13.2g salt, 6g malt), 48hr+ cold retard variant. MIX/FOLD: normal mix, then folded/massaged 3 times at ~50min intervals, first one at the 30min mark. RETARD: shaped and into the refrigerator 35 hours before baking -- short of recipe #26's 48+ hour target by ~13hrs. USR369 plans a longer retard next time. BAKE SEQUENCE: 475F 20min lid on -> 450F 15min lid off with aluminum foil tented on top -> 10min foil off -> 10min foil back on. RESULT: bread looks real good. Sourness vs. a full 48+hr retard not yet compared -- next bake will test the longer retard directly against this one.