OMG, this is brilliant! I have struggled with making bread in the Colorado mountains…first, the whole “everything rises, then collapses,” now the proofing temperature. Our kitchen is always around 66-68° (coming from hot Texas, this is DIVINE). I’ve got four mini-loafs in the final rise, and they’re about to go into the dryer. We have an LG steam dryer, so I put a small blanket in there on the steam refresh setting, which is a perfect 10 minutes.

I had to punch my dough down TWICE today…ends up I got the conversion from fresh yeast to dry yeast wrong (20 grams should have been cut in half to 10 grams, then adjusted another 30% down for altitude), so that probably contributed. But I AM GOING TO WIN THIS BATTLE!!

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