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Bread is done when the loaf sounds hollow when lightly tapped. At that time, remove from the pan immediately and let cool.
Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.
When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).
Traditional cakes are done when the top springs back after pressing lightly with a finger, or when a toothpick inserted near the center comes out clean.