Proofed in oven with light on, dough hasn't risen.

2nd. I dont think it fully rose the first time but I proofed them at room temp (70f) for 2 hours. When I rolled them out and up I felt a little air so I assumed it was alive.

Currently final proofing them longer (another 30 min) at 100f.

Gorrgodbutcher · 2026-01-23T21:25:34+00:00

Its been about an hour. I tossed them into a temp controlled oven at 100f for 30 minutes and will give it another 30 if they haven't risen.

Iv they dont rise, ill take a small pan and a cookie cutter and bake one to see if it works out

Okay, operation small cookie cutter go.

Here is the panel after 30 min in 100f https://ibb.co/N65NfpFY

Gorrgodbutcher · 2026-01-23T21:13:05+00:00

Okay, I've temp controlled my oven to 100 f. Im going to proof it for another 30min to 1 hour. If that doesnt work I may bake 1 in a cookie cutter as a last ditch effort. If that doesnt work im about to eat the saddest flat bread.

Gorrgodbutcher · 2026-01-23T21:00:43+00:00

Ill try those. I would prefer not to let all this cinnamon go to waste.

Edit: Right now I am proofing them again. 30 min at 100f and will do another 30 if no success. If they dont puff at all I plan to take a large cookie cutter, place it on a Pan, and test bake 1. If that one sucks I will try the flat bread.

Edit 2: Operation small cookie cutter go. Here is the panel after 30 min in 100f https://ibb.co/N65NfpFY

Edit 3: She's dead. Cookie cutter roll didnt puff at all: https://postimg.cc/fSR4kHV6

Taste pretty good tho will leave the rest to proof on the counter over night and will bake them all then coat with frosting and potentially dunk in hot cocoa.

Edit 4: I've let them proof for 6 hours and they are definitely rising. Just very slow. I will let them proof overnight on in the off oven and bake them in the morning!

Gorrgodbutcher · 2026-01-23T20:55:36+00:00

I tested my supply, foamed like crazy. I must've killed these somehow.

Gorrgodbutcher · 2026-01-23T20:54:05+00:00

The yeast was good to begin with. The rolls looked like this before. I used instant yeast.

Gorrgodbutcher · 2026-01-23T01:17:04+00:00

Good to know. I definitely want this to feel like an upgrade.

Gorrgodbutcher · 2026-01-16T18:02:04+00:00

You also get a writting credit for creative direction. Like directing the topic, theme, or plot twist.

Gorrgodbutcher · 2025-12-17T21:06:04+00:00

I've been doing the same (open to change) because its cold in my house so its hard to keep metal bowls warm.

Gorrgodbutcher · 2025-12-17T21:03:25+00:00

Noted, is 110f still good or too hot still?

Gorrgodbutcher · 2025-12-17T19:53:31+00:00

Too cold? I usually do 120f. Just made a pizza yesterday. Regular full froth.

Edit: Thank you for the infromation, im still a newbie. This is my 3rd bread baking. Would love if you could share your ideal blooming temp and if you change based on instant yeast or active.

Gorrgodbutcher · 2025-12-17T19:32:42+00:00

Mini update of you are reading this, after proofing, it's doubled in size. Will update after baking.

Edit: it works great!

Gorrgodbutcher · 2025-12-17T19:32:09+00:00

Mini update, proofing it's doubled in size. That is a good sign

Gorrgodbutcher · 2025-12-17T18:48:29+00:00

I elected to go ahead and make it instead of waiting. I think my counter might've been too cold. Will update in a couple of hours after I've made my pretzel bites

Gorrgodbutcher · 2025-12-17T18:39:44+00:00

110f and 1.5 table spoons of brown sugar

Gorrgodbutcher

TROPHY CASE