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Bread

Where can I let my bread rise?

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Where can I let my bread rise?

Ingrid Ingrid | Nov 8, 2006 07:27 PM

I'm anxious to try Mark Bittman's "No Knead" recipe recently featured in the NY Times. The key is a very long rising period, approximately 12-18 hours. The recipe calls for the dough to rise at room temperature, approximately "70 degrees." My house is usually chillier than this. Any ideas of what I can do? I'm loathe to put it in a warm oven since the essence of the rising is slooooooooooooowww, and room temperature. Any ideas?

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