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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.
Measure pastry ingredients carefully. Too much liquid makes dough soggy, too much flour makes dough tough, and too much shortening makes dough greasy and crumbly.
In order to maintain a consistent temperature, do not open the oven door during baking. Instead, use the oven light to check on your baking progress.
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).