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@danb
Tried something new to improve my proofing, which has been hit and miss.
Rather than proofing overnight in the fridge, I did a room temp proof until it passed the poke test and then whacked it in the freezer for 30mins.
This meant it was cool enough to score ok, but I could keep a closer eye on its rise, as the poke test isn't reliable it seems when used with refrigerated dough....
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