I just tried this recipe over the weekend. It had a shaky start because I wasn't sure what is the ideal temperature to proof the bread. The daily temperature here in Singapore is 80-90F and pretty high humidity. I left the dough in the wine fridge, set it to 68F and took it out for 2 hours. I was overly excited when I saw that it has risen quite a bit but should have remembered what you wrote in previous posts, look at the bread and not rely on timing. I flipped it over onto the mat and discovered that parts of the dough have not fully developed yet. Anyway it was too late and I folded it into the pan. This time I decided to try leaving it on the counter top to proof. Another not so wise thing to do perhaps. It puffed up within 30 minutes and almost went into the danger zone - overflow. I tossed the pan into the fridge to retard the growth and scrambled to fire up the oven. Fortunately, this has a good ending. The bread turned out ok considering the hiccups I encountered. The taste is fantastic. I can't wait to taste it when I could get it right. Thanks for the step by step and hints. They were very helpful and comforting for me at six in the morning, panicking away. I would love to get comments from other bakers especially if they are in Asia, how they overcome the higher air temperature and humidity.

• Reply