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[quote=Anonymous]2 hours at 70 is degrees and it is important to let it rest 20 minutes after rolling out. If you put the dough in the refig, it slows the yeast down. So more like 8 to 10 hours min. People do it this way so they can make it a day a head. Keep the dough at like 100 and it will rise in 30-40 minutes. The slow rise taste better.[/quote]
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