I've made this and really enjoyed it.
My question is on possibly making it even more tangy. Could I make the initial dough and let it raise say 8-10 hours at room temp. My house tends to be about 70 degrees. Then overnight it in the fridge and finish the first raise, if necessary in the morning? I would then follow the recipe for the second raising in the pan. Would that work?
Thank you for this recipe and the opportunity to ask questions.

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