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Made stiff starter and Tangzong the day before and mixed up the bread recipe the next day. Put in lightly greased bowl and covered. Once doubled in size and you still have time to and want to bake the same day, roll out and then roll up and shape for bread pan as directions say. Let it raise and then bake. If dough is raising to fast and you need to slow it down because of your own time factor then put it in the fridge for a few hours or overnight. Follow directions if taking out of the fridge. Amazing bread.