Sadly, my apartment is too cold in the winter to bake bread. The dough looked wonderful after kneading and initially rose like a champ after a few hours. The second rise stalled at half an inch in height. I refrigerated it overnight and it sank. I tried again in the morning, leaving it in the warmest spot I could find, but again it couldn't get above that half inch. It's in the trash now. I never have trouble with my no-knead pizza dough, which I make once a week. But I think I'll leave real bread baking to the pros.

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