December 8, 2008 - 5:52am
How tall is your loaf in the pan before you put it in the oven? Anyone have pics?
I am just learning the importance of NOT overproofing bread. How do you evaluate when a dough is proofed enough? Does the height above the edge of a pan have anything to do with it for pan loaves? I think the "feel" is a little trickier at this stage.