Just 2 questions, how warm is too warm for proofing? I have a proof setting n my oven that proofs my dough quickly, so much so I wonder if ittoo warm? Second question is I’ve been using King Arthur white whole wheat, KA bread flour and about 30( less than 10%) grams of high gluten flour since I add cornmeal and dark rye flours as well. When I autolyse the flours it is close to a transparent window after one round of stretch and folds but is there a another “test” for when it’s kneaded enough or is the transparent window enough?thanks and enjoy your wealth of info.

• Reply