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Two identical recipes, one tiny change made a huge difference
I made the same basic white bread recipe twice last month, same flour, same water, same oven temp. The only difference was I proved the second loaf in the microwave with a cup of hot water next to it, and it rose twice as fast. My kitchen sits around 65 degrees in March, so the extra warmth and humidity did all the work. Has anyone else found a low cost way to control proofing temperature without buying a fancy proofer?
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