Originally Posted by 25yretcoastie
Thanks Joe, I will try that soon. What temp do u want the room to be for the rise time?
That is an excellent question because folks keep their homes at different temps for different reasons. Bread likes about 75-80F to rise in 45-60 minutes. If it's cooler, it will take the dough longer to rise to where it doubles in size. Here's something new bread bakers need to know; the longer the dough takes to rise, the deeper the flavor of the bread becomes. Why? Because the longer rise time allows the release of the sugars in the wheat, which feeds the yeast and increases the flavor. I make some breads that I mix in the evening and put in the fridge overnight to be finished the next day, or even two days later.
If your kitchen is on the cool side you can use this little trick. Take a mug of water and boil it in the microwave oven. When it's done, put the mug in the corner of the microwave and put the bowl of dough in with it. Don't open the door for 45-60 minutes. This creates the ideal "proof box" which is warm and moist. Your dough will rise in 45-60 minutes so you're ready to shape it. Once you shape and pan your loaves, do the same thing all over with the microwave while your oven is pre-heating. Be sure to cover the dough and loaves with plastic wrap or a tea towel so the tops don't dry out.
I hope this helps. Good luck and post a picture when you bake next.