Barbara great article, thankyou! good to get some visual evidence in different touted steam methods. thank you for your research. i'd like to "expand" on the over-proofed loaf problem .. does one just go ahead and bake an over-proofed loaf with stream and hope; or, can the loaf be punched down, kneaded, reshaped and reproofed?? thoughts? recommendations? and is it true doughs at high altitude(7500ft) need about half the recipe rise time?

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