Then the moisture and heat in the air will let encourage
any dough placed near by to grow big and strong.
Not exact matches
Place a half square of chocolate on the short end of the
dough near you.
You may want to allow sourdough to rise at higher, or lower, temperatures, but starting with a
dough temperature
near 78F is a good
place to start.
Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft - free
place for 1 hour, or until it has risen to
near a full loaf size, and the crown of the
dough is peaking about an inch above the pan.
While the
dough is
nearing the end of its rise, preheat your oven to 375 °F and
place the baking soda bath in a large heavy - bottom pot on the stovetop to boil over high heat.
You wrote your house is pretty cold in winters, therefor I'd either
place the covered bowls with the (pre --RRB-
dough in a warm and draft - free spot,
near the heating or in a slightly preheated oven, which has been turned off (should be only lukewarm!).