"Scott" > wrote in message
...
> I've forgone the "warm place" technique. Slow rises seem to always
> result in better bread.
>
> --
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I can't tell the difference. I find that bread looks, feels and tastes the
same as long it proofs the same amount regardless of the time involved. A
cooler, longer proof, however might result in a greater amount of proofing
simply because the baker tends to pay less attention to it. That would
certainly make a change in the finished product. I've found that doughs
left overnight in the fridge tend to be a little overproofed for my
preference. No doubt a lower temperature will cause proofing to take
longer, though.

I made lean baguettes today from a single dough. One pan proofed in a
ninety degree oven and one proofed at room temp. The one at room temp took
18 minutes longer to proof to my preference and did so while the first pan
baked. I baked them one after the other for the same amount of time. The
products were indistinguishable from one another. I even had employees
taste them and nobody could tell the difference after the baguettes had
cooled. Might as well proof them quickly in my opinion.

Fred
The Good Gourmet
http://www.thegoodgourmet.com