Vintage Sleep with a dental hygienist wake up with a smile shirt

Use a scale. Flour and a few other dry Vintage Sleep with a dental hygienist wake up with a smile shirt ingredients are compressible. By using weights, repeatability is greatly improved. An added plus is the ability to zero the scale after adding an ingredient (taring) and weighing the next ingredient as you add it to the same bowl. Recipes by weight are available or can easily be converted from volumes. Measure the bulk fermentation. By using straight-sided, clear containers, the volume of dough can be gauged during the rise. Use markers, rubber bands or tape to mark the container and you can consistently raise the dough to 150% or 200% of the original volume.


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Measure the proof of the shaped Vintage Sleep with a dental hygienist wake up with a smile shirt dough. Before shaping loaves, take a 30 to 40 gram sample and place in a small, straight sided glass (like a juice glass) to judge the increase in volume as the dough proofs (final rise). I usually bake when the loaves are 150% of the initial volume or even earlier for artisan breads. Note the sample and the dough need to be at the same temperature during the proof for this to work well. Keep temperatures consistent. Find a spot for dough to rise. A warm spot is not always the best as longer rising times usually improve flavor. A spot consistent in temperature (70F to 80F) is better than a warmer spot that is variable.
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