On Wed, 18 Apr 2012 16:05:47 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>> It doubled in size, and I then rolled it out.
>
> >> How long did you let it rise?
>
> > Rising time depends on temperature. He said he let it double.
>
> Rising time depends also on type and amount of yeast, type and amount of
> sugars, percentage of water and many other factors which you seem to ignore
>
>
You're making it more complicated than it is. "Double" makes the most
sense and the specifics are left up to you. It sounds like you're an
experienced dough maker, so you should know exactly how long dough
takes to rise given your personal set of conditions.

--
Food is an important part of a balanced diet.