Thank you for your reply. Next question, this is the third time making this scali bread dough and the third time I am seeing zero rise during the final proofing. While the bread has been yummy each time and I expect it will e this time as well, it is much flatter and denser than described and not like the Scali bread I grew up with just outside Boston. Are there tips for getting a puffier rise during proofing or during baking?

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