Temp for rising
I'm new to this forum, but, not new to bread baking. I've been making all of my own bread in a bread machine for 10 years. Now I've decided I want to try some different types of bread. I'd like to still mix the ingredients, doing the initial kneed in the bread machine. I'd like to shape it and do the second rise not in the machine, then bake it in the oven. My first uncertantity comes with the temp when doing the second rise. I live in snow country. Hubby and I keep our home at 64 during the day and 58 at night. (we live in sweats and fuzzy slippers) My guess is that it will take longer than the projected times in the recipes for the second rise. Will taking extra time hurt the consistency of the bread or should I figure out the warmest place in the house - which may be the office - and let it rise there instead of the kitchen?
Any advice will be appreciated!
Donna - who's having a ball prowling around this site!