If you are using the commercial yeast table make sure you have the updated version (even though I had great results with the 1st one). I'll try to locate it when I'm home. We're away now. If you haven't used it yet, I think you will love it. Maybe I'm over-emphasizing it, but I think this table (and the one for sourdough) is such an important tool for bakers. Being such a novice, maybe I'm missing something obvious, but I just can't see how you could arrive at the numbers for a 2 hour dough any other way. And for a guy like me, believe me that is a USEFUL tool!!!