> The yeast doesn't care about your schedule. > The dough will rise when it rises, indifferent to your optimization. Joke's on them! I run my oven until the temperature inside is ~100F - about a minute or so. Then I turn it off and set the dough in there along with some water (for humidity). It rises super fast compared to my kitchen which is ~65F in the winter and the bread is just as flavorful. Definitely not indif…
Im just learning this is a thing, tell me more, how long do you leave it in there? Any ratio's you use?
I use like 65% or maybe 70% hydration for bread, little more for whole wheat. Like 25:1 sugar (or less?), 100:1 salt, 100:1 yeast. High protein flour if you can.
For just basic bread, no sourdough, not a sandwich loaf, etc.