in 1st speed for 1 minute and then in 2nd speed for 10 minutes the final dough temperature should be 78 u00b0 80 u00b0 f the dough is placed in a fermentatation trough and covered for a period of 13 4 hours at the end of this time the dough is punched degassed and then allowed to rise again for 30 minutes after the 30 minute rise the dough is taken to the bench and scaled to 181 2 ozs for a pan with 9 34 u00d7 4 34 u00d7 31 4 34 top dimensions or 0 1322 ounces per cubic inch the dough pieces are rounded and allowed to rest for 10 minutes after this time they are sheeted as thin as possible without tearing and molded into the size loaf desired and placed in the greased pan the bread is now ready for the final proofing stage the dough is placed in a proof box set at 110 u00b0 f dry heat and 100 u00b0 f wet heat the proof time is 40 50 minutes after the final proof the bread is baked for 30 minutes at 400 u00b0 f after baking it is cooled at room temperature for 1 hour then sliced and bagged following is a comparison of the.