temperature or in a warm
place that is not hotter
than 80.6°F/27°C until it
doubles in volume. This
can take 1 to 1½ hours
depending on the
temperature of the room.
Avoid drafty spots, as
drafts can cool the dough
so much that it will put
the yeast to sleep and
stop or delay the
fermentation process. On
chris devlin
(Chris Devlin)
#1