VERY basic proofing question
I have been baking bread for a long time. Sometimes with great success and sometimes not. The one thing that has always troubled me is in the proofing. How do I know exactly what I am looking for to make sure my dough has proofed enough and not over proofed. I have always gone with the double in size method but sometimes I have success and some times not do much.
thanks for the help, this is a great site and I can't wait to try some of what I have learned here already.