That 3 am bread proof nearly cost me a full Saturday

Finally figured out why my dough kept collapsing in the cold months. My kitchen drops to 58°F at night in Minneapolis and I kept blaming my starter, turns out it needed almost 4 extra hours to proof. I wasted like 6 batches over two months before I bothered to check the actual room temp with a thermometer. Has anyone else fought with a drafty kitchen during winter bakes, or am I just slow on the uptake?

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1 Comment

faithbaker4d ago

38°F and I'm honestly jealous your kitchen even gets that warm, mine turns into a walk-in fridge around 2 am. I set my dough on top of the radiators once and ended up with a crusty hockey puck instead of bread. So yeah, you're not slow, you just hadn't graduated to the "temperature paranoia" stage of baking yet.