Hi, I've made this recipe once, it come out pretty good. Now I'm on my second try. I was wondering whether you can provide a little more guidance as to what to look for during the 2 to 5 hour rise to determine that it's ready to shape into loaves. The recipe says it becomes relaxed and expanded but maybe a bit puffy. Also, in some recipes that have a long rise time, the instructions were to fold into thirds every hour to expel any gas - is that needed here ? Last question, any other indicators for determining when the loaves are ready to bake, again there's a 2 to 4 our window with guidance for them to become very puffy. I'm used to instructions such as "doubles in volume," here it seems a little different. By the way I used the max on my first try, the loaves came out pretty good, though a little denser than I expected. Thanks for your help ! David

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