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Stopped proofing my dough in the oven after 2 loafs came out with a crust like a brick
Last Tuesday in my tiny Denver kitchen I left the dough on top of the fridge instead, and the crumb finally came out soft and even. Am I the only one who thinks the oven proofing trick is overblown, or did I just have the temp wrong?
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fiona1305h ago
Your fridge top probably just sits at a steadier temp than you think, and your Denver altitude is messing with your oven proofing way more than you realize. The oven trick works fine, you just need a thermometer in there instead of guessing.
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