Thank you so much - this is very helpful. A question, though. If I am using the ABin5 (the peasant bread currently in the refrigerator), do I let the dough come to 72-75, and then shape to rise (perhaps a fold or two to equalize the internal and external dough temp) ? Or just shape and watch ? I have been using the shape and watch, (as the book specifies) but I get a very tight crumb if I use the recommended 40 minutes. Thank you !

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