Fermentation, proofing, rising.

<p>How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That&#39;s baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking! </p> <p>Please subscribe to this podcast for automatic access to new episodes.   For more information about House of Bread, please visit <a href="http://www.houseofbread.com">www.houseofbread.com</a>.  To purchase the House of Bread recipe book, please visit <a href="https://houseofbread.com/recipe-book/">https://houseofbread.com/recipe-book/</a>  To take an on line class, please visit <a href="https://houseofbread.com/product-category/online-baking-class/">https://houseofbread.com/product-category/online-baking-class/</a>   If you’d like more information about the franchise opportunity with House of Bread, please visit <a href="http://www.houseofbreadfranchise.com">www.houseofbreadfranchise.com</a>.   For our Utube channel, please go here <a href="https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ">https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ</a>.     </p> <p> </p> <p> </p> --- Send in a voice message: https://podcasters.spotify.com/pod/show/house-of-bread/message