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Shoutout to the baker in Tulsa who told me to stop proofing my dough on the counter
I used to let my dough rise on the counter for 2 hours, but now I use a bowl of warm water in the oven at 85 degrees and it cuts my proof time to 45 minutes, has anyone else tried this?
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harper91416d ago
That line about proofing on the counter for 2 hours hit home for me. I did the same thing for years and always ended up with dough that was either too slow or got that weird skin on top. Now I turn my oven on for like 2 minutes, shut it off, and stick the bowl in there with a mug of hot water next to it. The warm water keeps it steamy and my dough doubles in about 50 minutes, way better than waiting around all afternoon.
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