The Fresh Loaf

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fingerpoke test

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Proofing Problems

August 18, 2012 - 8:57pm -- VonildaBakesBread
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Okay, Laurel's Kitchen Bread Book (the basic whole wheat recipe) says to allow 2-1/2 hours for first proof at 70 degrees (my thermostat read 71) . I can't even get to 2 hours before it's doubled and the poke test fills in, but VERY slowly. A few minutes one way or another is fine, but nearly one hour difference? Am I mis-reading the fingerpoke test? Do I have fantastic yeast and flour?

Blessings,

Voni

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