Hi Bill, good questions. Once the oven is preheated, start the bake time. (By "everything," we meant that the pot will also have reached the full temperature.) If your dough is proofed overnight in the fridge, you might want to let it rise on a piece of parchment paper in a bowl so you can easily transfer it to a room-temperature Dutch oven the next morning. When it's fully risen, you lift it using the parchment paper and place it in the Dutch oven, make your slashes, put the lid on the pot, and put it into a cold oven. Then you can follow the method as described here. Happy baking! Kye@KAF

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