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Message: [QUOTE="Possum-Pie, post: 48824, member: 10774"] Thanks retired baker...Your last sentence is the wisest thing that I've read in a long time- When someone makes something look easy, it shows their proficiency and not your stupidity. I want to balance having my bread done in a timely manner with not having it rise so fast that the chemical reactions in the dough don't have enough time to enhance its flavor. Some of the best pizza crust or bread that I've made has an overnight fridge rise for 12 hours. I'm going to attempt some hamburger buns today and will try your suggestions about the water and oven. Alas, I have an electric oven so no help from a pilot light to warm it. [/QUOTE]