The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cold Kitchen

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Baking Bread in a Cold Kitchen

October 16, 2008 - 8:25am -- CountryBoy

Baking bread in a cold kitchen is difficult.  My oven only goes down to 270 degrees.  So, I turn it on; warm it up and then let the bread proof in there.  I am aiming for dough temps of about 78 degrees for my fermentation or proofing cycles.

Do others have better ideas?  I have read about constructing boxes or putting the bread in a plastic bag with hot water, but the condensation of doing so can be considerable.


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