I have started the Alton Brown "Knead Not Sourdough" recipe. 19 hours of covered and in the bowl lends to a recipe that needs to be thought out. But I am willing to do just about anything for a nice Artisan loaf at this time.
The bacon was just pulled from the Memphis Pro and is in the freezer right now preparing for slicing, and the tomatoes should be ready
If I can pull off a loaf tomorrow I will be ecstatic and have a Great BLT!