# Fermentation, proofing, rising.

Page: https://stenobird.com/podcast/baking-with-house-of-bread-511151/fermentation-proofing-rising
Text version: https://stenobird.com/podcast/baking-with-house-of-bread-511151/fermentation-proofing-rising.md
Podcast: [Baking with House of Bread](https://stenobird.com/podcast/baking-with-house-of-bread-511151)
Published: 2023-11-28T13:55:17+00:00
Episode link: https://podcasters.spotify.com/pod/show/house-of-bread/episodes/Fermentation--proofing--rising-e2cgvmn
Audio file: https://anchor.fm/s/2d722310/podcast/play/79248535/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2023-10-28%2F1c737b6f-62e4-2aae-b275-8706adb4a12e.mp3
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JSON: https://stenobird.com/v1/public/podcasts/baking-with-house-of-bread-511151/episodes/fermentation-proofing-rising
Duration seconds: 873

## Resource

How do you know if you have given your dough enough time to develop a good texture and flavor? Well it is not that easy, because there are so many variables that a set time cannot be given in a recipe. I give you some tips, but understand that the real answer reveals itself when the bread comes out of the oven. That's baking bread, and why it is still interesting to me because I can get it wrong. There is no such thing as a master baker, because no one rules the dough-you can only shape it, feel it watch it and hope for the best. Happy Baking! Please subscribe to this podcast for automatic access to new episodes. For more information about House of Bread, please visit www.houseofbread.com . To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com . For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ .

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## Transcript

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