I unintentionally left the dough in the fridge for about a week. The oven spring wasn’t great, but the crumb structure turned out surprisingly good. As for the flavor—it really surprised me! I was expecting it to be super tangy after such a long proof, but it wasn’t at all. Instead, it had just a mild tang and a more robust, hearty flavor from the dark rye.

I toasted a slice, slathered it with plenty of butter, drizzled on some honey, and finished it with a generous touch of sea salt. Simple and delicious!

#sourdough #foodstr