Let
rise at cool room temperature for 45 minutes.
Return to bowl, cover, and let
rise at cool room temperature until it has almost doubled, at least 75 minutes.
Cover loosely with oiled plastic wrap, and let
rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
Not exact matches
Cover with plastic wrap, and let stand
at cool room temperature until it has
risen slightly and is bubbling, 12 to 15 hours.
Turn off heat and allow to
cool at room temperature while dough
rises.
If there were a bad design flaw in a thermostat, such that
temperatures over 100 F turned the furnace on, that
room's climate would have a tipping point ~ 100 F and the
room would get hard to
cool whenever
temperatures rose over that («positive feedback,»
at least for awhile.)