Whipped up some chicken salad from scratch using a roasted chicken from Publix, 3-4 green onions, a rib of celery diced, spicy brown mustard, spoonful of garlic, and Greek yogurt til I reached the consistency I wanted. Salt, pepper and paprika to taste and a touch of honey.
It resting now and I've never whipped this up before, but I'm really excited about this. Going to put it on some Bibb lettuce a la wrap style
Technically there are two things that occur with yeast doughs. A thing called BFT(bulk fermentation time) the doubling or more of the unformed dough ball under a towel, then kneading the dough and forming it. Then the rising of the formed loaf rising in a warm environment(think hot water heater closet or heating pad under the loaf pan) to get it to the right size.