Either way is good to learn to control the rise, at will:
warm temperature between 40 and 23 º 70 minutes
Temperature 20 ° between 1.5 and 2.5 hours
cold temperature 16 º between 8 and 12 hours
refrigerator temperature between 12 and 5 º 24 hours
Knowing this you can go home and owning your time @ the dough is ready when you suits you and if anything, and do not want to cook it up and will not mind waiting another 12 hours more, give a punch to come down and start again. The refrigerator
just have to be careful to grease the dough to make bark and leave no space available to grow, a good solution is a big bag greased
Another thing to consider is that the second increase will always be faster and if the bread has cuts made with a knife, not to produce tears in the dough hinder the gas outlet, or knives far kitchen scissors. In antiquity
mark (cut) was like the baker's signature. Levar
cold or heat: it depends,
As a general rule the yeast works better and faster in warm room and warm air currents, however, recipes that are high in fat (croissants, pastries Norwegian , croissant, roscones etc.) is essential to keep the dough as cold as possible, even to cool the pots and water, making up in a refrigerator, which takes a lot, between 12 and 24 h, depending on the amount of sugar and fat it contains.
l @ s eager to just have a tip, "forget it"
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