I removed the dough from the fridge about an hour before making the dough. Optionally, you can cut the dough into small pieces to take the chill off. I combined the remaining ingredients in the stand mixer and stirred with the dough hook until a dough formed. I turned the speed up to medium and kneaded it with the mixer for 6 minutes (8-10 by hand, the recipe says). The dough was soft and stretchy, and it passed the windowpane test when I stretched a small piece out with my fingers. I transferred the dough to a greased bowl, sprayed the top of the dough with oil, covered it, and let it rise for 2 hours. If it doubles more quickly than that, you're supposed to deflate it and let it continue rising to develop flavor. It was cold, so my dough rose slowly.