Hope someone has the anwser for me.  I have trouble with the second rise for my bread when the humidity is high.  Usually, the bread seems "flat".  It taste fine, but there is not enought height.  Are you supposed to use cooler water?  If so, what should the temperature be?

Rachael

   I'm reading the book "Bread Alone" by Daniel Leader.The problem is on the page 58, temperature of flour,temperature of your kitchen and friction factor. What is factor?? If I mix the dough one minute that the dough will rise 1F and if I will mix it let's say 20 minutes that the dough will rise 20F??? He is saying that his friction factor number is 14. He is saying 60 F flour temperature, 80 F kitchen temperature and 14 F friction factor total is 154 F then 240 F ideal total minus 154 F real total is 86 F temperature to make the water. How he found the friction number with out the mix water and flour first??

                                 Saintdennis

 I'm a baker of bagels thats all I know how to bake ! recently my former employer closed down and some one else bought the store and now that person is my boss they want to expand but like I said I only know how to bake bagels and make the dough for the bagels is there any suggestions !