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Took me 3 hours to figure out my dough was too cold for the final proof
I've been baking sourdough for about 2 years now and never had this issue before. Last weekend I made my usual recipe but the dough just would NOT rise after shaping. I checked everything, temp, hydration, starter activity, and wasted a whole afternoon trying to fix it. Finally realized my kitchen was like 5 degrees colder than normal because I left the window open. Has anyone else had a simple thing like room temp wreck their bake timing?
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keithharris28d ago
Put a probe thermometer in your flour bag for 10 mins before mixing, that saved me after ruining three batches the same way. I keep a little space heater aimed at my counter in winter now and it fixed everything.
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fiona_lane2mo ago
Oh man, that's rough. lmao I had a similar thing happen with my dough last winter, I forgot I turned the heat down overnight and woke up to a brick. Three hours is brutal though, I woulda just chunked it and started over after the first hour.
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