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Proofing Bread-Do You Time It Or "Eyeball it"?

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Proofing Bread-Do You Time It Or "Eyeball it"?

monavano | Mar 6, 2010 10:12 AM

So, I'm making this blue cheese and walnut bread:
http://www.foodnetwork.com/recipes/em...

and the dough is supposed to rest, covered for 2 hours until it doubles. The dough has doubled at one hour aka: eyeballing it.
I'm thinking that I'm going to go ahead and continue with the recipe before the 2 hours is up...
What do you do? Do you eyeball it, or are you rigid with the time guidelines?

eta: I proofed the dough in the oven with the oven light on...seems to help in the winter when I keep the heat down to 65F or so.

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