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Just realized I've been proofing dough in the wrong spot for 2 years
My kitchen stays 60 degrees in winter so I put my bowl on top of the fridge, but it's basically a wind tunnel up there. My loaves finally doubled in 3 hours when I moved them into the pantry next to the water heater, what dumb spot was making your bread stall out?
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sagelane1mo ago
Three YEARS I spent blaming my starter for being lazy when it was actually my kitchen window draft killing everything. My oven light method was also a disaster because I would forget and preheat with the dough still inside, which made a crusty brick that could break a window. Now I use the laundry room because the dryer heat makes it feel like a tropical vacation in there, even in February. The whole time I thought I was being smart with my setup, but really I was just baking sad, dense frisbees and calling them artisan. My neighbor finally showed me her proofing box and I felt like an absolute fool standing there with my dumb bowl on a heating pad. It is honestly a MIRACLE I ever got a decent crumb at all.
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