The original recipe says long rise in a warm room about 70degreesF. In the winter when my home is cooler I set the bowl with dough on top of the stove with the oven on for the last two hours or so. Gives a nice rise-the longer the rise, the tastier the bread. I also use warm water in the beginning to wake up the yeast which I keep in the fridge. I am not at all familiar with a rise in the fridge and can't imagine how that could take place.

• Reply