For how long do you proof the final dough in a square deep dish pan?
Mine is too think, TF is 0.22
I use 16% sourdough starter, no yeast.
It takes the dough 7h to double in RTBF.
I've read that some recipes call for 1h final proofing, while others call for 2h, 4h and even 6h.
Which should I use to get max oven rise, with big holes in the crumb?