To BrawnyBear@aol. com and others who bake bread conventionally. . . you are
not alone! There are still some of us who make bread the "old fashioned way"
and enjoy it still!
I like to let my breads rise in a cool oven with the oven light on. It saves
a bit of time on the rising on the days I need to hurry it a bit. I can peek
in and see how things are going. I also will often place the bread in a
plastic container with a lid that is securely fastened. When it "burps"
itself open I know it is ready to be punched down and shaped!
That is my tip for the day for what it is worth.