This should be just fine, Melissa. It sounds like you're actually putting your dough through a sort of autolyse, which is a common practice in baking. Some of the flour and water in a recipe are mixed together and then allowed to rest. Usually the yeast isn't included in this step, but overall it helps produce a loaf with a lighter texture, strong, open crumb and better keeping qualities. Let us know how your dough turns out! Kye@KAF

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