lets try this again. i was reading all the comments, and i didn't see anyone speaking of proofing, which led me to believe everyone is just adding the dry yeast to the flour mixture. when i make my sweet doughs, i proof my yeast first. in regards to the gold, do you proof that at the same temp? i'm still curious is to how the dough would react proofed vs adding dry. also, with ALL my breads, once shaped, i put them in the fridge over night and then take them out in the morning for a long second rise. would the gold benefit from this method?

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