Quote:
Originally Posted by Ea
I guess people are impatient. But you cannot hurry the dough, it's like a living thing and must take its own time.
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like all the good things.
so that
serendipity has a chance to manifest.
About the cooler temperature. You are right. The best bakery product that I know is the
bagel. There it is mentioned
- proofing the bagels for at least 12 hours at low temperature (40-50 °F = 4.5-10 °C).