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Pro tip: a retired baker at my cousin's wedding in Dayton told me to stop proofing by the clock
He had 40 years in and said the dough tells you when it is ready, not the timer. I had been proofing my sandwich loaves for exactly 60 minutes for two years because that is what a video showed me. He poked the dough with two fingers and said wait until it springs back halfway, not all the way. I gave it a shot on my next batch and the loaves came out about an inch taller with a way softer crumb. Now I just watch the dough instead of the clock and my bread has been better every single time. Has anyone figured out a good poke test for whole wheat, or does that always feel different?
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