I finally understood why my bread was flat after a trip to the bakery in Portland

I was watching the baker there shape a boule, and she said 'your dough is too warm, it's like trying to tie a knot with wet string.' I realized I'd been proofing mine on top of my oven while it preheated. Now I always use a cooler spot in my kitchen, like the counter away from the stove. Has anyone else had to change where they let their dough rise?

2 comments

2 Comments

faith_torres8312d ago

Wait you were proofing it on top of a preheating oven? That's wild. My oven gets so hot on the outside, I can't even touch the door. That's basically a proofing box set to kill. My dough would turn into a puddle. I keep mine in the microwave with the light on, that's about as warm as I dare go.

caseyfox12d ago

My old oven was like that, a total dough killer.