Hi Barb ... I did the first rise in the refrigerator overnight and did the final rise in my proofer (a styrofoam cooler with a rice pack warmer). It took a bit longer for the final rise but the bread came out wonderful. Next time I'll take your advice and let it sit for an hour or so before shaping. I was so glad to find a recipe for using freshly milled flour. I'm finding that adding the extra water and a longer autolyse are the way to go. Thanks, KK

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