Rod & BJ wrote:

> Yes at least to a point.....if you wait too long quite the opposite will
> happen. During the rise the dough will spring back when poked gently with a
> finger....when it dimples slightly or loses that spring its ready for the
> bake.

Have you tried at this point to punch it down and maybe discovered that
the dough again becomes tight again?

Samartha

--
remove -nospam from my email address, if there is one