So the yeast dough goes up faster
When baking cheeses for myself or friends, I always need plenty of dough. So I do not have to wait so long because of the walking time, I put the bowl with the yeast dough in the sink, in which I previously ran lukewarm water. Be careful, the water should not run over the edge of the bowl, and it should not be too hot.
Cover the bowl well (with a kitchen towel) and after about 15- 25 minutes the dough has doubled its volume. Now I take the amount that I need for two sheets, and the rest may now go again, while I roll the first rolls already.
So I work with and with the dough, which is relaxed and fluffy by frequent walking. Have fun trying.
