On Sat, 17 Jan 2004 19:38:38 -0700, "Mike Avery"
> wrote:

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

Hi Mike,

On that we agree, but please note how frequently in this thread folks
talk about ways of "warming" the dough. In fact, I don't recall too
many comments about accurately measuring the temperature of the dough
or the surrounding environment.

All the best,

--
Kenneth

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