Hi Yamin, Thanks for replying
I agree with you about instinct and experience. I felt I used to have that in our old house with my old oven (my mum has the same oven - though they both had slightly different quirks). But since I've moved, I've done far less baking, partly perhaps because I became 11+ obsessed but also because they just weren't as good and I became discouraged. Cakes seem to sweat in my oven; puff up immediately and then collapse, half uncooked. I've tried using the fan (which I didn't use to use for baking) to make it dryer, but it still doesn't work. It's a standard Neff, which people tell me are quite good? But I just can't get to grips with it.
That's why, I thought if I could understand how the rising/ temperature etc thing worked, I might get to grips with it more.
I'll look at the bread youtube vid tomorrow and have a hunt around on there for related stuff. I love the nitty gritty about overproving and the temperature that flaky pastry has to be at if you're going to have proper layers in it. I am SUCH a nerd