Hi Victoria! There's a much newer blog for this recipe since it was our 2016 Recipe of the Year, and with how long the dough spends in the fridge, it likely wouldn't make any noticeable differince if the dough doubled or tripled at room temperature first. If anything, had the dough tripled before going into the fridge, it would be more likely to collapse in the fridge from over-proofing. The preheated Dutch oven technique is a fantastic way to get a great rise, as is making sure your dough has plenty of moisture by ensuring that no extra flour makes its way into the dough. The best way to do this is by measuring your ingredients by weight since measuring cups tend to pack extra flour into them resulting in denser, drier bread. 

• Reply