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Charley

We are until we forget to turn the warming up oven OFF and leave the bread in there!!

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Joined: Aug 15, 2007

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Posted to Thread #30072 at 9:53 pm on Jan 6, 2018

There is a table somewhere of the ratio of temperature to rising time that is interesting. I'm still looking for it. We used it when taking a class from Peter Reinhart where they, of course, had proofing ovens that speeded the rise.
Here are some other ideas for making a good rising environment.
https://cooking.stackexchange.com/questions/2276/how-do-you-raise-your-dough-in-cold-seasons


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