What temp for rise?
In general,what temperature is best for rising dough in? I'm pretty much a novice and would appreciate any advice.We made Swedish Limpa with our new Bosch mixer last nite and my wife pre-heated the oven to 200F,turned it off,and put the loaves in to rise.When I realized what she'd done,they'd been in for over an hour.After almost 4 hrs,we baked it altho it didn't rise very well it wasn't as heavy as I'd worried.I thought she'd just turned on the oven lite for a little warmth,not pre-heated it.Won't temps that hi(200F)kill the yeast? What temps do you like to rise your bread in? Thanks and Merry Christmas everyone!!!!