Maybe your house is a little cold in winter. Mine certainly is. So I proof my bread at 78-80 degrees, in my home-made proofing box (a clear plastic file tote with a heating pad set to low. I use my instant read probe thermometer to monitor the temp, and sometimes it proofs almost too fast. People also proof in a closed oven or on top of the refrigerator. And I agree that experience counts with the amount of water you need at different times of the year.

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