I made this recipe yesterday... thanks for the great posts everybody! I have 2 questions. 1. Is this dough ever "punched down" in the course of 3 days or so ? Or...... is it allowed to rise and then fall back upon itself in the refrigerator? 2. The recipe says to add warm water.... does this require the 105-115 range in order to proof the active dry yeast? Thanks!!

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