On 17 Jan 2004 at 21:30, 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.

While that's true, it's often helpful to have a good idea when the bread will be
done, and how well it will have risen.

Controlling the temperature of the dough as well as the temperature and
humidity of the proofing area are big factors in this.


Mike--
Mike Avery

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