I tried the recipe from the NYT a few years back and was unhappy with the results and nearly destroyed my le creuset pot in the process. This recipe gives me hope--I like how you use parchment paper and a baking stone. My creusetware thanks you too! My question, could I store the dough in my basement where it is cool right now? Assuming your basement is 45 to 50 degrees, your bread may not taste as tangy since it will be in a warmer environment. The cooler slower rise in the frig will produce a tangier bread. Elisabeth

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