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My proofing drawer cost me $40 in wasted dough before I got the hint
I kept trying to rush baguettes in my kitchen because the oven light trick gave me a reading of 78 but the drawer was actually 64 near the back wall, so every batch came out dense after 4 hours. Finally put a cheap thermometer on the rack itself and realized the temp swings by 15 degrees depending on where I set the pan. Anyone else trust their drawer's dial instead of measuring the actual spot where the dough sits?
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