Ah ok. You mean on the second rise? Yeah I did. I have a cool house, 66 degrees and was so unsure about how long the dough was going to need. (I am new to baking with yeast dough). I got worried so I put it upstairs in the sun and left it for several hours probably. The recipe said “let loaf warm to room temp” and I just don’t have any idea how long this takes and what to look for. I was so afraid of not letting it rise long enough that I went in the opposite direction and let it go to long! I was wondering if the dough should have a internal temperature checked with and instant read thermometer, and have a temp range when it is ready? Thank you for your help!

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