Any tips for slow, and I mean SSSLLLOOOWWW, rising breads? Every recipe I try I have to extend the rise time significantly. I have started using my microwave as a proofing box. I nuke a cup of water for a minute or two and leave the warm water in while the dough is rising. It helps, but still takes longer than expected. This has happened on rolls, sandwich loaves, pizza dough, everything! I use all KAF flour and yeast and the yeast isn't too old and passes it's proof test and is stored in the freezer. I have slacked off baking breads now because I can't count on the dough to be ready for dinner. Bummer!

• Reply