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Bread
Proofing dough with active dry yeast
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[QUOTE="retired baker, post: 48819, member: 3749"] Preheat the oven to 150f...allow it to cool down to 120f. 4 cups of water will just go cold , try at least half a gallon of boiling water. reboil the water after 45 minutes if need be. warm the bowl in the oven you put the dough in before proofing. these are all precautions because you aren't aware of how the warmth is being drained out of the dough. Never underestimate the skill of the person who makes it look easy. [/QUOTE]
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Proofing dough with active dry yeast
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