On Sat, 17 Jan 2004 21:30:34 -0500, Kenneth wrote:

> It seems that much of this thread is based upon the (false) assumption
> that it is best to warm the dough, and therefor accelerate the proofing
> process. Generally, cooler, slower proofing yields better flavor and
> texture.

I think it's improper to say that warming up the dough is "accelerating"
the proofing process. Proofing dough is done at the ideal temperature for
yeast growth (near 32C/90F and 80-85% humidity). To raise your dough at
any temperature outside the ideal yeast growth range and you are
"retarding" the yeast growth. Sometimes this is useful, like in doughnut
production. For something like pizza crust, it's just a slower process.
Better to get the pizza dough's yeast moving rather than take 25% longer
for no palatable benefit.


--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown