Welcome, Guest. Please login or register.

Author Topic: Temperatures  (Read 1725 times)

Offline ackernackt

  • On Board
  • *
  • Posts: 17
« on: January 23, 2011, 07:54:09 PM »
I'm curious how the other users on the site regulate the temperatures for their breads for mixing and the 1st and 2nd fermentations.

We make 6-8 pullman loaves each week (2 at a time) and usually just warm the oven up for 1 minute then turn it off and put the bread in to ferment.  We do the same thing for proofing.   I don't know what the temps are, but I'm sure they're not EXACTLY the 76-80 degrees the book recomends. 

To see if there is a difference, I'm using an electric heater with a thermostat set to 78 degrees and my bathroom.  The room is small enough that the heater can maintain the heat easily.

I'm just wondering what other methods people use and how precise are you on the temperatures?