Sicilian dough proofed a little bit differently

I did another experiment of only proofing the dough in the steel pan for ½ hr., instead of the usual 1 hr.or more. The steel pan with the dough was placed on top of my oven to proof for ½ hr. The resulting crumb was lighter. I would have thought proofing the dough for a longer period would have produced a lighter crust, but this was one time it didn’t. The dough ball was warmed-up for a longer time before it was floured and placed in the steel pan though.


Norma