How much, and what kind of yeast do you use for over overnight proofing,
for a 3 cups of flour, or 1.5lb loaf? When you bring it out of frig the
next A.M. what exactly do you do before it goes in the oven? What do you
do with Pizza Dough? Our local pizza parlour rises as you do.
Thanks
Kent

Eric Jorgensen wrote:
>
> On 4 Apr 2004 10:34:13 -0700
> (judith) wrote:
>
> > My father always raised his bread on the radiator. My aunt -- on the
> > warm gas dryer. Where can I raise bread in a house with baseboard heat
> > and an oven that doesn't go below 200 degrees?
> >
> > I think bread usually rises at 85 degrees. How can I make bread rise,
> > double, with a heat source found in my kitchen? I don't want only to
> > make bread on a sunny day in the window.
>
> Personally i proof mine in the fridge overnight, but in a hurry you
> could just turn on the oven for a few minutes and then turn it off, put
> the dough in it, close the door, and don't worry about it. You don't
> need a whole bunch of heat.