I just made the bread today. When I took it out of the refrigerator, it had risen substantially - very puffed up. Not sure if that was a good sign. My sour dough starter is quite vigorous. I didn't get any noticeable oven spring. Also, it's has pretty tight crumb. Another question, i regularly make the KAF no knead sourdough bread. It does not call for preheating the Dutch oven beforehand. What is the difference between preheating and not? Thanks for any help.

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