I use 3 cups flour, usually King Arthur white, unbleached, 1 1-2 tsp salt (I use some portuguese sea salt, but just 'cause that is what I have) and 1/4 tsp yeast - Red Star Active Dry. Stir. Add 1 cup plus 2 T liquid (typically 3 1/2 oz beer, 1 T white vinegar, and the rest temperate tap water. Stir for a few minutes. Leave in the bowl with cover ajar - on the kitchen counter. Our house is between 62-72 degrees. Let sit at least 6-8 hours, or longer. Turn out on a floured surface, fold or knead about 15 turns, shape into a round loaf and put on parchment paper in a 10" skillet, cover with plastic wrap, loosely. Let rise, room temperature 1-1/2 to 2 hours. Slash the dough top in an x. Transfer, with the parchment paper, into the preheated 500 degree dutch oven and put in the oven. Turn down the oven to 425 and bake 30 minutes covered. Remove the cover and bake 25-30 more. Every one has risen wonderfully and looked picture perfect, except when I used a local flour - it turned out to be low gluten and more suited to cakes and the like. I think this technique is suited to cool rising. You can also let it sit overnight in the fridge, just give it extra time to warm up/rise after forming the loaf. The dough isn't terribly tall before it goes into the oven - the height happens in the oven - I'd say it doubles or slightly better. Good luck - keep trying. ← Thanks for the advice. I will try to rise it in a more confined environment and see what happens.