No worries at all, Jim — honestly, I'm just so pleased to hear from you, after having read about your bakery and no-knead bread long ago, and more recently your pizza restaurant, and pizza book. It's a pleasure to see your name here. Now, as for letting the dough ferment further — what do you suggest as the optimum for both flavor and texture? Assuming refrigeration. Or do you just retard at, say, 78°F or so, for a shorter amount of time than the overnight to 7 days we suggest in the fridge? I need to go back and re-read your original instructions, for sure. Going forward, I look forward to being in touch about your new book. Cheers! PJH

• Reply