"The Cook" > wrote in message
...
>
> Decided to check the loaf I started this morning. Room temp is 69.1.
> Internal temp of the dough is 72.4. It doubled in 2 hours just
> sitting on the counter in a plastic container with one of the "shower
> cap" covers on it.
>
>
> --
> Susan N.
>
> There are 10 types of people in the world. Those who understand binary
and those who do not.

You make an excellent point. The dough itself produces heat as it ferments.
If you were to put the bowl or formed loaves in a poofed up plastic bag or
box or similar, you would be very surprised at the amount of heat and
moisture that is generated. Once one learns the techniques of making bread
correctly and stops watching the clock, one finds that bread proceeds
rapidly on its own without additional warmth. A lot of bread is slow to
rise just because it has too much flour or is not kneaded enough.
Janet