New from East Texas
Hi ya'll, Have been interested in making my own bread for some time. Purchased "The Bread Baker's Apprentice" and am itching to get started. Family got me a bread machine for Christmas but want to really get my hands dirty. Just moved into an old drafty house with a fireplace as the only source of heat. It is currently 26 degrees outside and 55-65 inside and yes wearing layers is a must!!! Central air and heat coming soon but not soon enough! (Good Lord, what were we thinking!!!!!)
Question: When a recipe calls for the dough to rise at room temperature, what temp would that be? I am assuming here that "my current" room temp is closer to that of my refrigerator, so in order for me to get a good rise will have to know what is considered room temperature or use alternate method.
Have not gotten into the machine enough to feel comfortable with experimentation. (machine is WestBend Hi-Rise Breadmaker)
Thanks for the help.