October 11, 2007 - 4:08pm
Curious rising times
I've noticed in Hamelman's book and a few other places that are geared more toward professionals, that in several formulas the proofing and fermentation times are the same. My experience is that in order for the dough to double at both stages, the fermentation time will be about twice as long as the proof. Can any knowledgable person here enlighten me?
SOL