I second the comment that this is a very wet dough! I'm intrigued my her method, but after following the directions as she describes, I put the dough into the fridge overnight to do the final cold rise before baking. After 12 hours, there was only a slight sign of fermentation at that point. I let it go until the 20 hour mark, and then removed the dough to come to room temperature before baking. My starter is a very healthy and vigorous that always behaves! So, I'm puzzled by the lack of activity in the fridge. One possibility - the initial overnight bulk at 72F took less than 9.5 to 10 hours and actually went beyond doubling. Suggestions Maura? Martin?

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