Man I love this bread!!!! I have made it many times now and agree with Gray who said not to mess with it too much. I always leave it for 90 minutes the first rise, then an hour for the next two rises. But the last time I made it, I didn't knead it very much after either rise. I just mainly punched it down and did the fold thing for about 2 or 3 minutes. What a difference in the flavor!!!!! A little note about the flour, I have tried bleached and unbleached store brands but have found that King Arthur unbleached is by far the best flavor, color and texture. Lastly, I don't turn the bread for fear of losing the rise, and I use a pan full of water and don't mist. When I shape the bread for the last rise, I hold one end, then kind of pull and twist the bread as I lay it down. This gives more of a log shape than the more flattened out shape you otherwise get. I make 2 loaves and bake for 30 minutes. Comes out perfectly every time. By the way, this bread makes the best croutons you will ever eat. Freezes well too. Thank you Christine for a great recipe and to Gray for the advice to leave it alone!
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Man I love this bread!!!! I have made it many times now and agree with Gray who said not to...