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First proofing?

What if the bread already looks doubled a little over an hour in the first proof? I don't want to overproof, but I don't want to jump the gun either? I've just never done a two hour proof before and I'm anxious

audreyobscura2 months ago

Thats ok too! Your fermenting conditions could be different than mine. Let the fermenting be your guide. If your loaf is puffed and ready, than I say go for it. Keep in mind, the longer your proof, the more complex your flavors will be.

Try and find a cool spot in your house to stash loaves while they proof if your breads keep doubling more quickly than you'd like.