Bread Baking for Four Year Olds Continued

It's 7 am now, my bread dough has been sitting overnight in a relatively cool kitchen, probably a few degrees below the recommended 70 degrees, but it's working. As you can see from the photo below, yeast activity has begun to produce some bubbles and the size of the dough has increased.

I turned my oven on to 250 degrees and will leave the dough several more hours then. There'll be another update when it's ready for the punching down and the final rise.