Fridge Bread, Loaf 2

Sorry, no pictures of the second loaf. I proofed it for about 2 hours, so it spread out a bit. The loaf didn't taste bad, but I wasn't thrilled with the results. I think part of what works about the method is that the cold dough holds it's shape better. I'll try it again sometime, with some wheat and high gluten flour for the loaf, to see if I can make something with a bit more fluff.

Commerical Focaccia Dough Article

http://www.food-management.com/article/13353/?SW=focaccia%C2%A0

An article about how to make a huge amount of focaccia bread. I've never made more than 15 lbs of dough at one time.