I think maybe part of what Antoinette was asking earlier is - after letting the dough sit in the refrigerator overnight, what is a reasonable way to raise the dough temperature into this preferred 70-something °F range so it proofs nicely? We usually get away with using a hot pad on low, a folded towel on that, then the bread dough in its pan, all covered by another towel. This can take up to 3 hours, watching to avoid over proofing.

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