Let me be straight with you. Bread baking proofing is the thing that makes or breaks a loaf, and almost nobody explains it well. I ruined maybe thirty loaves before it clicked. Flat, gummy, dense enough to prop a door open. The recipe said "let rise until doubled" and I did exactly that, and still got bricks. The problem is that proofing isn't a timer thing. It's a dough thing. Your kitchen,...