Next Increase: Let it increase once more for another hour until eventually it’s doubled in dimension. Dump the dough on to a flippantly floured surface and pound the air out. I'm a newbie bread maker (I'm at this time resting your sour dough in the fridge for a bake tomorrow.) https://backlink50481.mdkblog.com/34622685/not-known-details-about-fooded-co