Urgent help required!
I am about to begin the final ferment of Yohan Ferrant's Do Nothing Bread (my first attempt!) the bulk ferment has been going for 18 hours at 21C in my Brod and Taylor. Should I do the final ferment at the same temperature or something higher, say 24 or 25C? I'd be very grateful for some instant help from anyone who is currently on line. Valerie