Hi Laura, if this method has been working for you, then feel free to use it going forward. However, if you let the dough rise (or go through a final proof) after shaping, the loaf will have a more open crumb and rise higher than if it's baked straight away. The final loaf will be slightly more tender as well; we bet the loaves you've been enjoying have been tight-crumbed and slightly dense. Choose whatever method makes sense for the kind of loaf you're hoping to bake. Kye@KAF

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