Here’s the funny warning. Your dough will double in size. But if you forget about it? It over-proofs. That means the yeast runs out of food and collapses.
Your beautiful dome turns into a deflated balloon. The bread will taste sour and gummy. It’s like a concert that ends early because the band got tired. Set a timer. Don’t trust your memory.
How to Proof Bread Dough in the Oven and at Room Temperature
I once proofed a sourdough for 5 hours by accident. It looked like a pancake. I named it “Flat Stanley” and cried a little.
