Columbia bread #4

Again, another 1/2 size recipe (1 loaf)
Levain rose for about 8 hours.
After mixing, rose 945am to 1245pm (3 hours).
Folded once at about 3 hours, then right into fridge in ceramic bowl from 1245p until 700p (6hr 15min)
Remove from ceramic bowl from fridge, rough shape, into floured basket smooth side down, rise in inflated bag on counter from 645p to 1045 (4 hours).
Bake as usual, 450 for about 30 minutes; I forgot to set the timer, but I'm sure it was very close, at least 25 minutes.

Results:

• Again good oven spring like #3.
• Crust: very nice, thin, like #1 and #2. Perfect browning; if you wanted it a bit richer it could have stayed in the oven for a few more minutes.
  
• Texture & flavor: seems like it needed more salt or more barley malt. Otherwise, texture was really moist but not wet, perfectly soft and chewy but not gummy.
  

For next time:

• Try "flower" or "grapevine" slashing of dough next time
  

Columbia bread #3

Making one loaf; halved all of the quantities. This time measuring by weight in grams.

I screwed up the instructions: let it go for an initial rise of about 3 hours without turning. Then turned, put into the fridge at 10am this morning. Removed from fridge at 530pm to come up to temp (7.5 hours in fridge).

3 hours rise time out of fridge in ceramic bowl. (530-830pm)
Remove from bowl, fold, shape and let rise 3.5 hours. (830pm-1200am)
Bread went in the oven at 12am sharp Saturday morning. It had finally (definitely) risen. Spring back test worked well (poked a finger, didn't spring back); this time, when slashes, didn't immediately deflate. Looks like it's getting some good oven spring.

Results:

• Crust was very close to the same as before, possibly slightly bit thicker
• Oven spring was the best of any load I had ever made; I think previous loaves didn't rise enough!
• Texture and flavor was excellent!