The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


poorlittlefish's picture

Temperature accuracy with Brod & Taylor folding proofer?

March 29, 2013 - 4:28pm -- poorlittlefish

I have been using a plant propagator for my proofing which goes up to 28C fairly accurately, but I decided to buy a Brod & Taylor folding proofer after reading so many good reviews about it.  The trouble is, I just can't get the temperature inside the box to match what I've set on the display.  Today I decided to check the accuracy by putting a household LCD thermometer and a calibrated Thermapen in there (the household thermometer gets within 1/2 degree of the Thermapen, so is itself fairly accurate).

Turkish Gambit's picture

Controlling fermentation time through yeast quantity and dough temperature.

December 31, 2012 - 12:14pm -- Turkish Gambit

Firstly, the author of this post is not a professional baker, rather an enthusiast. 

Professional bakers have adherent routine, knowledge, tools and experience to control the outcome of their product. Therefore, my hope some of you guys will share knowledge and experience in order for us (home bakers) to improve our schedules and final results. The questions are down below, they are about yeast quantities in dough retardation process.

Kashipan's picture

Pullman Loaf in a Temperature Challenged Oven

October 14, 2012 - 5:45pm -- Kashipan

Hello all!  I haven't been here in ages, but I've got another Pullman loaf question or two for you.

I live in Japan where most of the ovens for the home are electric and tiny.  Not only that, but my particular oven is temperature challenged for some reason, so at the higher temps, it goes up to 210C and then jumps to 250C.  There's no in-between.  >_<  I've checked the manual, and there does not seem to be a way around this, and we can't afford an expensive new oven right now, so I have to learn to live with it.

Nickisafoodie's picture

I recently came across a gadget that can be used to maintain starter temperatures in a rather easy way.  The LUX WIN100 is a programmable thermostat with built in sensor that also has an outlet.  It is designed for room air conditions or heaters where a constant temperature is desired.  The unit plugs in and when the desired temperature is reached, the power cuts off.  After cooling down a degree or two, it comes back on keeping a rather constant heat.

So can this be used for managing a starter at a constant temperature?  I took a large cardboard box, put the device, a 100 watt lamp, and the plastic wrapped bowl holding the starter on the room rug.  Lamp is plugged into device, and device is plugged into an extension cord coming out to wall outlet.  Simply place the box upside down on all of it with flaps open and spread out on the floor.  

The unit was on the floor next to the bowl. The sensor worked surprisingly well!  I periodically tested the culture with my laser thermometer and it was accurate to within 1-2 degrees.

Rather than caught up in trying to time multiple stages at multiple temperatures, it is far easier to use the “hold” function, and set to the desired temperature and it takes about 2 second to set to another temperature.

For my 55% Detmolder Rye Bread method, I built the starter as follows:

Freshen: 5 hours at 79°, followed by the basic sour at 76° for 18 hours, followed by full sour at 86° for 4 hours, with bulk fermentation and proofing at 82°.  This certainly will work for single stage.  So not as pretty as a commercial proofing chamber, it is cheap and easy. 

The unit costs about $35 online, but can be as high as $65 so shop around if you wish to find one…

Shyamala's picture

At what temperature does flour go rancid when milling?

March 21, 2012 - 11:13am -- Shyamala

Hello.  I recently just purchased the Vita-Mix dry container for milling grain.  I freeze the grain so the temperature doesn't get too high, but even so to get a fine/finer grind I have to mill for about 1 min 20 sec.  The flour seems quite warm.  I have taken the temperature of the flour immediately after grinding, but I have been unable to find at which temperature the enzymes break down.  Does anyone have any information on this? 

sadears's picture

Optimum temperature

December 16, 2011 - 5:17pm -- sadears

After several nasty results years ago, I attempted yet again to bake a decent bread. I have had massive success...

I use a very wet dough and bake at 425 degrees for 30 minutes, then turn it for another 15-20 minutes.

Just one problem...

Obtaining the optimum temp of 200 degrees.  I do one of two things...take it out about 198 degrees, or leave it in for what seems forever and if I'm lucky it reaches 200 degrees.

What should I do...lower the temp for longer or raise it.



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