I have made this recipe many times and all have turned out quite tasty and get a good oven spring and nice crumb using the tips in the blog. I have a couple of nagging questions about dough temperature. After you put the super starter in the fridge overnight - do you finish the dough cold right out of the fridge or let it come to room temp? I have made mine right out of the fridge and still have it double in less than 5 hours but the dough is still pretty cool. I have read recipes that say the dough should be at 78 degrees after kneading. Second question: After shaping into loaves - if you retard the second rise in the fridge for a day or two - ideally how long should it "proof" before baking? I let mine proof a couple of hours after shaping and before putting into the fridge and let them proof after taking them out until they start to be "puffy". Thanks! Thank you for trying this recipe! After the overnight rest, you may mix the dough straight out of the frig. If the loaves are retarding in the frig for that amount of time, I advise to put the loaves in the oven right from the frig. However, if what you are doing is working (nice oven spring and color) by all means, continue. The extended rise time can be a concern for 2 reasons. If over risen the loaf may spread out rather than up while baking. Also, an extended rise time could effect the caramelizing. The yeast consumes all the sugars if given the chance! Elisabeth

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