Home Bread-Bakers v106.n032.7


"Bryan" <bryancar@greenhills.net>
Tue, 8 Aug 2006 17:40:07 -0500
On occasion, we most likely want to let a dough rise a little longer, 
and let the potential loaf get a little bigger. You put it in a hot 
oven, and within a few minutes or seconds....POOF!! It deflates 
because it was over proofed. If you put the extra risen loaf in a 
COLD oven, nine out of ten times it will continue to rise, and come 
out perfectly. I know this is contrary to many recipes, but it works for me.