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A fellow baker warned me about my proofing box temp, and she was right
I was bragging to a woman at my local baking supply shop about my new proofing box, and she told me to check the actual temperature with a separate thermometer. I thought 82 degrees was fine, but hers read 10 degrees hotter, which explained why my dough kept overproofing by the time I shaped it. She said cheap boxes drift and you don't know it until your crumb turns gummy and flat. Has anyone else found their proofing box runs hotter than the dial says, and what do you use to keep it steady?
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