dough temperature for overnight bulk fermentation
Hi there, I am taking a pause on sourdough and want to get back to using commercial yeast instead.I want to try Peter Reinhardt's Many Seed bread from Artisan Bread Every Day. The recipe calls for 1.5 T yeast for 723 grams of flour and I want to be sure the dough comes out of my mixer at a dough temperature that can accommodate an overnight bulk given what seems to be to be a
Source: thefreshloaf.com