it pulls away from the sides of the bowl, about 10 minutes.
transfer the dough to a clean bowl and let it rise at room temperature until it has doubled in size, 40 minutes to an hour. knead the dough in the bowl a few times to release the air, then cover and transfer the bowl to the refrigerator. check on the dough every half-hour or so and gently knead it in the bowl a few times until it is chilled and stops rising, about 2 hours. let the dough rest at least overnight and up to 24 hours in the refrigerator. when you are ready to bake, remove the dough 