Proofing

After kneading the bread dough until it has the right texture, the next step is to "proof" the dough, or, in other words, to set it aside and let it rise.

Grease a large bowl with a small amount of venetable oil, put the dough into it, and then turn it so that all sides of the dough have been coated lightly with oil. Cover the bowl with a cloth and put it in a warm, but not hot, place with no drafts. The ideal temperature should be 70 to 80 degrees. If the room is too cold you can turn on the over until it is barely warm and put the dough inside.

Proofing allows the yeast to grow and the dough to develop character. Proofing can take anywhere from an hour to all day for some breads. The slower the rise, the better the bread will be. Do not rush the proofing process by overwarming the bread, and only let the dough proof until it has doubled in bulk (any higher and it may collapse, and the structure of the final bread may be ruined). ...and more here...

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