One more comment - don't use chlorinated water, that tends to kill or seriously impede the progress of yeast growth. Recommend using water that has been left to stand and "dechlorinate" for 24 hours or so before adding it to your dough. I use well water for mine and non-bromate flour (I use King Arthur bread flour or white wheat since I know they're good bread flour). Lionel's methods are not "quick" but they sure do produce a great loaf of bread albeit a bit darker in texture than some methods produce.

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