Hi Nikki, ordinarily I find this recipe ready to go into the oven straight from a 15-18 hour stay in the refrigerator. I preheat my cast iron pot for an hour, then plop the dough straight from the refrigerator into the pot. I normally use a piece of lightly sprayed parchment paper to help transfer the dough into the hot pot. If you have a ceramic pot and are concerned about thermal shock, check out part 3 of this series for other timing/baking options. 

Barb

• Reply