Re: Feedback Appreciated – NY Style Home Oven Bake

I’d take it out right now. If you don’t see any movement in the next 2-3 hours, try moving it to a warm oven (most ovens have a “light” function that maintains a temperature of 25-30C).

Quote from: warmengine on Today at 04:40:57 PMI sprinkled the yeast on the dough per instructions.  My water was right at about 70 degrees so could that have been the issue?  I don’t activate in warm water first?

If you added the yeast on top of the flour instead of directly into the water, then that shouldn’t be a problem. For now, let’s focus on the current bake, and then we can troubleshoot what went wrong