Posted 3/21/2024 14:54 (#10674082 - in reply to #10674073) Subject: RE: Bread making experts
Might be punching it down too much or proofing in too cool of an area. In the winter I turn my oven on. When it gets to about 140-150 I shut it off. Crack the door for a minute or two then put the dough in to proof where it's warm. I usually don't punch down, just flop on the counter and roll out.
AaronSEIA
Bread making experts
