Ah-hah! Im glad I measured the yeast now. I thought maybe there was a difference in brands, but if mfrs did that, it would mess up so many recipes that call for 1 packet. I waited 2 hours last night (yawn) before putting the bowl in the refrigerator but I didnt see much rising then. I used warm water and covered the bowl all around with some towels to keep it warmer. I would have left it out but I could not stay awake any longer. Since I have the baking stone I was not going to use parchment, thinking parchment might affect the crisp crust the porous baking stone is supposed to be good for. I have corn meal around (somewhere). But if parchment makes no difference to that tell me. I dont think I have an instant read thermometer but have the kind with a spike that you stick into meat, and my husband has this fancy gadget with a beam he got as a prize at work: you aim it at a surface (like the grill) and it tells you the temperature. But room temperature is easy enough to tell. Though it wont be warmer than 65 F in this house. Front of the stove is a smart idea. terrapots, I will think of your "Shadow" while mine sits next to me. Her blanket is a foot to the right of the keyboard but if she feels neglected she starts encroaching on the mouse. If I still dont give her enough attention she will stand between the keyboard and the monitor or walk on the keyboard. Thanks for the tips!

I follow Sooner's and others' suggestion about the parchment paper. I place the shaped bread on a paper covered peel and trim away all but an inch or two. The bread & paper slide easily onto a preheated stone. About 2/3 through the baking time, I quickly open the oven door & yank out the paper so the bread bottom crust finishes baking directly on the stone. It's so much easier than worrying about corn meal. I'm glad to see this topic surface again. I was toying with the idea of re-trying this recipe. The bread rose fine for me, and my husband liked it. But I thought the taste was pretty blah, less tasty than other breads I'd made with a pre-ferment. Even after letting the dough "age" in the fridge for several days, I couldn't taste any improvement in flavor. But the convenience can't be beat. That's why I was thinking of giving it one more try.

No doubt whatso ever that refrigerated dough tastes better than just made stuff. The recipe I have used for years and my mother before me and she got the recipe from an elderly neighbor, is called "refrigerator rolls" and you are to mix the dough, refrigerate it in a "refrigerator pan"...which was a white enamel ware rectangular keeper with a sliding top that fit into a shelf on the refrigerator....came with the refrigerator! And about 2 hours before dinner, cut off pieces of dough, shape the rolls, let rise and abke....and they just get better and better as the week goes on!! It was my job as a little kid....maybe 6 or 7 to shape the little balls of dough for cloverleaf rolls, and I took great delight in now and then making a surprise "4 leaf clover"! LOL! But the warmth of your hands as you shape the rolls helps to warm it. But you are making dozens and dozens! Not 6 little cloverleaf rolls! If you want to "age" your dough make it on friday to rest on Saturday and pull out of the frig Saturday afternoon shape and bake saturday evening and re heat in the AM... And remember to make a bitty pan for your own bedtime treat! Linda C

You could roll the dough out into a longish rectangle, spread one or more of the fillings in the center, then cut angled slashed strips of the dough from the outside edges to the center, but not cutting into the dough covered by the filling. Now, alternate placing the slashed strips across the filling in a sort of braid design. Brush the top with a beaten egg mixed with a TB of water. Sprinkle with sliced almonds if you have them. Bake in a medium oven (350-375) until golden brown and done on the bottom. While warm, drizzle with 10X powdered sugar mixed with milk and a little vanilla and drizzle this glaze all over the top of the braid. Feel better now? Teresa