All interesting information. I've been baking all our bread goods since Hector was a pup and have never had any challenges.
One thing I do do is to use an electronic scale to measure my ingredients. (Use it in all my cooking.) As you might guess, humidity can make a difference in how much flour to use.
I also use my microwave as a proofing box. I put a microwave-safe bowl into the microwave - with about 1 cup of water - microwave on HIGH for 2 minutes. Leave the door closed.
Shape my loaves and put into the, now warmed and moist, microwave cavity along with the bowl of water.
Usually I allow nearly 60 minutes for proofing. When ready to bake, put loaves in oven at 400F and bake for about 25 to 30 minutes. I use glass pans most of the time FYI.
One thing I do do is to use an electronic scale to measure my ingredients. (Use it in all my cooking.) As you might guess, humidity can make a difference in how much flour to use.
I also use my microwave as a proofing box. I put a microwave-safe bowl into the microwave - with about 1 cup of water - microwave on HIGH for 2 minutes. Leave the door closed.
Shape my loaves and put into the, now warmed and moist, microwave cavity along with the bowl of water.
Usually I allow nearly 60 minutes for proofing. When ready to bake, put loaves in oven at 400F and bake for about 25 to 30 minutes. I use glass pans most of the time FYI.