Morgan at King Arthur

April 7, 2020 at 2:34pm

Hi Christa! You can certainly proof the shaped loaf on the counter but a long cool proof overnight in the fridge results in a tastier bread because of the accumulation of naturally occurring acids in the dough. If you decide to let the final rise happen at room temperature, you'll want to let the shaped loaves rise until they are noticeably puffy and when you gently press on them with a lightly floured finger and your indent should spring back slowly or not at all. Enjoy! 

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