My wife asked me to make sandwiches for the 12 members of her choir group. Calculating the requirements, I quickly added up the possibilities while shopping. I went for ham and cheese, but then questions arose between the bread I’d bake; focaccia or ciabatta. Realizing I only had a cold starter, I used my 2-4 hour window to whip up a young levain in place of a biga. There was a problem. I ignored the fact that the formula I was using needed a cold overnight bulk ferment. And I’d already mixed it before while reading the processing notes. I cursed myself, then offered a a couple of “hail Mary’s” and tossed the batch into the oven! With some aggressive proving in my Samsung oven bread proofing mode…bazingo, we have a focaccia!