"On Day 2, you'll make and proof the dough. This is the most labor intensive day; the entire process will take around 5 hours."
"Mix flour and water; rest for 1 hour at room temp ('autolyse'): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water."
"For best results, the proofing should be in a warm location, between 80° and 90° degrees."
"Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in."
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