What a great post. Love the photos too. I really like that the photographer gets mentioned by name in the article. I am an experienced bread maker, but the thing that gives me the most difficulty is knowing when the bread is proofed and ready to go into the oven. I know that I under-proof sometimes and over-proof at other times. My kitchen varies in temp so much that timing the final proof doesn't help very much. Any suggestions about I can tell when it is time to put the bread into the oven?

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