So basically after the 60 some hours I spent curing the sponge and the kneading and rising of the dough, the baking couldn’t have come sooner. I didn’t end up making top knots since there wasn’t much dough. Yum!
If I had some extra hours on me, I’d make it again. The crumb wasn’t quite as light as the best bakery in france and it only made about half the dough I’d expected. I guess I wished it had risen more….sigh….It still tasted mighty great though.