The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Boboshempy's picture

Best Overnight Proofing Temperature

February 14, 2011 - 7:36am -- Boboshempy

I am able to control the temperature of my sourdough loaves for overnight retarding and proofing and I wanted to get everyone's opinion of what you think the best temperature is and why. There has been a bunch of recent thoughts and discussion on this circulating in books and whatnot and I wanted to put this question out there to the masters.


Thanks!


Nick


 

afjagsp123's picture

Loaves sticking to pyrex loaf pans

October 14, 2008 - 3:36pm -- afjagsp123

I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)

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