Bread-Bakers v108.n019.3

"Steve Gomes" <finnygomes@msn.com> wrote:
>Now that I am using the slow rise method, putting the dough in the 
>fridge over night and shaping it the next day I don't know exactly 
>when to put in the oven.

A good basic guide is to poke the dough gently with your finger. If 
it springs back again quickly, it's not proved long enough; if it 
does it gradually, it's ready.

- guy