I am in the process of making this bread. Making half a recipe. I weighed all the ingredients and put them in a plastic bucket uncovered in a Brod and Taylor proofing unit for 2 hours at 70 degrees with the humidity tray. It did not seem to rise much. I have it sitting in the refrigerator now and see it is bubbling but the rise is still not that significant. All ingredients have good dates and seem to be fresh. I will try to make the bread tomorrow in a Staub 4 qt cocotte. My question is the process for baking in the Staub.

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