I have made this bread a number of times and it seems that it is too slack once I pull the boules out of the refrigerator to bake. The loaves spread almost enough to fill my dutch oven and they don't rise as much as I would hope. Once I take the loaves out of the refrigerator, how long should they stand prior to baking? Does it matter? Am I looking for any rise prior to putting the dough into the hot oven?

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