leave in temp probe to bake, sacrilegious ?
now I suspect that this may be sacrilegious in some circles but I love toys and gadgets so I had to try it.
I have a new Emile Henry cloche off Costco web site for a mere $99. So I start playing around. I made a 5 grain dough that gives me 3 nice boules in the cloche. So I don't want to lose the heat or burn myself or worse drop and break this very nice cloche. I decide to stick one of those leave it temp probes, close'er up , set for 199 f and run a count up timer simultaneously and watch it.
Fascinating to watch. The loaves were about 820 gr each. #1 was at room temp, 2 & 3 both spent some time in the fridge retarding for about 45 mins and 90 mins respectively.
SO : dough temp at 0 minutes internal temp @ 20min @ 27 min @ 32 min
#1 81 f 145 f 187f 200f
#2 72 f 117 f 178 f 200 f
#3 lightly misted 70 f 120f 171 f 200 f
kind of interesting how the cooler dough at start caught up and finished at the same time.
Like I said, this is a pretty solid dough so oven spring is already limited and I can see no noticeable difference between the loaves. Thing beeps when it is ready, double checked with digital instant read at finish and it seems to have worked pretty good. Bread tastes good, texture and crust is nice and family like it. What more could I ask for.
I liked the results so much I have ordered and up graded to
https://www.thermoworks.com/Smoke?gclid=EAIaIQobChMI4a-unYvY3gIVElmGCh35nwwxEAAYASAAEgIFg_D_BwE [1]
This thing even has a remote unit so I can now bake on Sundays as well ! !
AND it isn't even Christmas yet !
Has anyone else experimented with this approach ( and willing to admit it ) .
I might add that I have been an old school hotel chef since the 70's ( retired now) and frowned on any "new fangled notions" to enter the kitchen.