Part 3/13:
Once mixed for a few minutes, the dough is transferred to a lightly oiled plastic container for proofing. The baker prefers proving in a plastic container over metal, as metal can inhibit fermentation. The dough is left to rest at room temperature for 24 hours, then refrigerated for an additional 1-2 days. This extended fermentation enhances flavor, develops gluten, and gives the crust a desirable chewiness.