Figured out my bread was overproofing after 6 tries

I kept baking loaves that would flatten out in the oven and taste like sour pancake. After 6 attempts I finally measured the dough temperature and realized my kitchen was 78 degrees, way too warm for a 4 hour rise. Anyone else had a simple temperature check fix their baking problems?

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1 Comment

kimr334d ago

Oh wow, that's literally the same kind of thing I see all the time in my world. People blame themselves or the recipe when really it's just one tiny variable they didn't check. Temperature, humidity, timing, it's always the little stuff that messes everything up.