I use instant yeast and 110°F water year-round. I warm a two-gallon crock in my oven for two minutes (actually one minute, 15 seconds... it takes 45 seconds to light). I knead by hand until it passes the "window pane" test (having allowed a 10-minute rest between kneading and testing). Three rises in the oiled crock, with dough stretches (no punch-down) between each rise. I get consistently great results year-round.

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