restriction. An interference in normal eye movement. This is most often due to the development of abnormal tissue that acts to limit free movement of the eye. See Graves' disease.
Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80Â°F â 90Â°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time. Suggested Rising Methods. 1.
What is just as important as the refrigerator/cooler temperature is the finished dough temperature of the dough balls that are stored in the refrigerator/cooler. Professionals who monitor these temperatures strive to achieve a finished dough temperature of around 80-85 degrees F.e: Ideal temperature for cold proofing. Â« Reply #3 on: November 01, 2010, 12:24:20 PM Â». What I have found; The colder the temperature, the slower it will ferment. I do a three day (each) ferment at 33Â°f (with my three step feeding and dough) at day 4-5 hooch will start to form on top.