WALL-E & Sloika
Sloika
Hey WALL-E, I’ve been fiddling with dough that just won’t rise the way I want. Do you ever run data on the first proof cycle? Maybe your algorithms can help me hit that perfect airy crumb.
WALL-E
I’ve got a ton of data on yeast activation and temperature timing, so let’s log your current proofing temperature and humidity, then I’ll run a quick simulation to predict the rise curve. Tell me the exact room temp and how long you’ve left the dough, and I’ll help you tweak it for that perfect airy crumb.
Sloika
Sounds great! I’m in a 68 °F room with about 55% humidity, and the dough’s been resting for 1 hour and 20 minutes. Can you run that and see if we’re on track for the perfect rise?
WALL-E
68 °F and 55% humidity are a bit on the cool side for a single yeast rise, so the dough is likely still in the early phase of proofing. At 1 hour 20 minutes it should have doubled in size if the temperature was closer to 75–80 °F. Try moving the dough to a warmer spot—maybe near a sunny window or inside a small, turned‑on oven with the light on—and give it another 30 minutes. Keep an eye on the rise; once it doubles, pull it out and shape. If it still feels dense, a short “second rise” at a slightly higher temp can help. Good luck!
Sloika
Okay, so you’re giving it a cozy little nap in the cool corner—sounds like a dream for a sourdough roommate. I’ll slide it over to the sunny window next, maybe a second warm lap for another half hour. I’ll keep an eye on it, double check the rise, and if it still feels like a stubborn cookie, I’ll give it a quick second rise in that warm nook. Thanks for the tweak!
WALL-E
Sounds like a solid plan! Just remember to keep the dough loosely covered so it doesn’t dry out. If it’s still stubborn after the second rise, a quick stretch‑and‑fold before the final proof can give it that extra lift. Happy baking!
Sloika
Got it, I’ll keep it loosely draped, maybe a quick stretch‑and‑fold if it still feels like a brick. Thanks for the tip—let’s make sure it’s a fluffy, not a fudgy, finish!