Hi everyone, I teach bread-making classes, and have really enjoyed making Pain a L'Ancienne.  The flavor and texture is like nothing I've ever tasted.  How long have you found to be the best rising time after shaping/before baking for the biggest holes?  In Reinhart's book, he gives no rising time - it sounds like anytime after you shape the baguettes up to an hour later?  Let me know, any of you out there with experience.  Thanks & Kind regards