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When bakers talk about tolerance chances are good they mean how long a fully risen dough can wait to be baked without losing final loaf quality.

There are a lot of variables in tolerance.  More highly hydrated doughs have less tolerance than firmer doughs.  Wheat breads can have as long as an hour's tolerance.  Rye breads, as little as 6 minutes.

This has a large impact on scheduling.  If your oven can handle 6 loaves at a time and your loaves bake for 45 minutes, you can make a 12 loaf batch of dough.  While the first 6 are being baked, the second 6 are sitting there and you are appreciating their tolerance.  Once the first batch is done baking, the second batch goes into the oven.


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