Pullman loaf from Bouchon Bakery
I like to make the "Pain au lait" from the Bouchon Bakery book, but I'm a bit baffled by the fact that the proof time is only 15 mins.
Could this be a misprint? It would be surprising for a book known for its precision.
Any opinions on that? I like the resulting bread but I feel the proof time should be at least 45 mins.