I've found that my freshly milled flour needs 5-10% more water. I also let it autolyse 60-90 minutes before kneading. I use vital wheat gluten at a rate of 2% of total flour weight. My first rise with this recipe is only 45 minutes. The second rise in the pan is 30 minutes. I'd like to bake first thing in the morning while the weather is cool. Could I do my first rise in the refrigerator overnight? This loaf is wonderful. The crumb is excellent and the taste sublime!

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