Brod & Taylor Proofer
I need some help. I life in Michigan in a drafty, chilly townhome. I mix and kneed my dough using a Kitchenaid most of the time. I've just purchased and used my new Brod & Taylor Proofer for the first time today. Basic white loaf, proofed out instead of up. Any pointers as to why and how to correct would be so helpful.
Yeast is new and stored in freezer for freshness but brought to room temp.
I also took the temp of the water used to activate the yeast.
How long do you leave dough in the proofer? I set mine at 82°.