This has worked well for me now, twice. The only place where I would appreciate some insight has to do with the time between shaping and baking. I have tried leaving the loaves at room temperature for 60 minutes prior to refrigeration (for 8 hours) as well as putting them into the refrigerator right away. In both cases, I felt that the dough wasn't quite ready when I took it out of the refrigerator and so I let them warm up for 2 hours (well, 3 hours for the second one to go into the oven). The flavor is good, the texture is good, but I want to take this up a notch and I am wondering if leaving them out is a bad idea. Most of all, instead of just going by the clock I'd like to know what I'm looking for. I have used the feeling-of-a-full-balloon in other recipes/approaches, and seeing if the dough will jiggle, but it doesn't seem to be relevant here. After two hours of warming it does seem a bit fuller.

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