When to start counting raising and proofing time?
In some recipe raising and proofing time indications (only indications I know) are given.
Do you start counting raising time at the moment you put the levain in contact with the flour? or at the moment you finished kneading?
The same for proofing. Shall I start counting after shaping or before?
I ask because sometime it takes me 25min to knead and 25min to shape... so that s a significant difference.