kisuri
Yes, of course, 26-28 degrees is summer temperature, not for a lukewarm battery. In general, it is believed that the dough is at its peak when it rises to a maximum and begins to fall off. But if after that you put the dough on cold fermentation overnight - then it turns out even more luxuriant and tastier. Just warm it up in the morning for two hours. This is convenient: it will knead in the evening and bake in the morning.

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