Now it needs shaping, then its into tins and back in the fridge.
We're now at 26 hours by the way, and we could be finished in 7 more if we left it out of the fridge for 6 hours then baked it. But I'm going for more flavour so another 8 hours in the fridge, then 6 hours out and then bake.
After four hours out of the fridge, they had risen quite a bit,
but I gave them a bit longer before baking at 220 degrees for around 45 minutes, or until the internal temperature had reached 95 degrees.
And here's the result,