January 30, 2014 - 12:23am
accelerate sough dough proof
I currently proof wholemeal sd loaves (approx weight 900gms) for between 4 and 6 hours in warm kitchen (22 degrees). What can I do to accelerate this slightly ? I look forward to hearing thoughts.
With thanks
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22 C bu the the yeast love 28 C best. Increasing proofing temp will speed things along nicely.