Bread-Bakers v108.n018.14

Now that I am using the slow rise method, putting the dough in the 
fridge over night and shaping it the next day I don't know exactly 
when to put in the oven. I like to make long Italian loaves. So I 
punch it down and take it out  of the bowl and flatten it out and 
roll it up and put it on the cookie sheet seem side down and put the 
whole shebang in a big plastic bag that is real loose. I bake at 
450F. I want to achieve the highest rise possible.

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