There's nothing prettier than macarons chilling on a sheet pan...well, filled macarons chilling in my hand on the way to mouths pretty awesome, too.
Was hoping for a slightly more open crumb but Ken Forkish’s overnight country blonde still turned out light and soft. Dough was autolysed overnight (another story there) and starter added just before I had to go out. Came home much later than I had intended and found the dough in the fridge (helper put it in), very chilled and stiff. The starter was overripe too and since I didn’t want to end up baking at 3 a.m, I went ahead with the bulk fermentation. Slapping a very chilled dough is, as Trevor Wilson puts it, a lot of elbow grease but I enjoyed it because a stiff dough doesn’t tear or go floppy as much as a warm soft dough.