On Tuesday night, behind closed doors….

…well… behind the closed door of my refrigerator….

…my bread dough went to town. Busted right out of the container and created a sticky mess. I closed the fridge, did some stretches, and then went back to deal with it. Even after removing the dough container, there was still some dough left behind.

The dough in the container was still pretty sticky, but the spilled dough had actually lost enough moisture that it was a piece of cake to clean up with a dough scraper. It took about 5 minutes to clean everything up and shape it into loaves. I even made a little loaf with the spilled dough. (I know, it sounds gross since it might have picked “something” up from shelf in my refrigerator. But, the bread bakes at 450° for 40 minutes, which certainly would kill off any cold overnight bacteria!)

Next time I try to double a new recipe, I should probably double the size of my rising container. Yum. Sourdough rye with currants, oatmeal, millet, pumpkin seeds and sesame seeds. It really didn’t misbehave after all.