I would like to ask some questions
What are the ideal conditions through which the (temperature / humidity) and other
Can it be made in a local
In other words you could do without the proofing cabins, With maintaining the best result.
And how its importance compared to the type of oven For example. What is the solution if the amount of dough many If you are using proofing cabins?
What is the best size of dough ball for fermentation.
Cooler Affect on Dough.
Cooling / freezing
Whichever is meant
And What are the duration and temperature Favorites
Thanks for all