Hi there. I'm finally read to try to conquer naturally leavened sourdough. Two questions pertaining to this recipe. Can you explain a little bit more what you mean by "beat vigorously" during the first step? Also, would this bread rise well in a closed dutch oven? I've been making your Rustic Sourdough for a while now and I always form a boule and place it in a large dutch oven to bake. It rises very well, but I'm not sure how much of that is from the yeast that I add to the dough. Thanks a bunch!

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