Hi.
I have a Brod and Taylor proofing box which I love. Please can anyone tell me what temp is best for proofing sourdough bread. I know a lot of people like proofing in the fridge or on the counter. I like using my proofing box but it comes into its own in the cooler months, as I live in a warm country it is not always needed in the warmer months. I do have a problem with my cooked bread lovely crispy outside but still a bit doughy on the inside. I have read so much on this subject and overproofing seems to be one of the causes, or cooking at too high a temp’. I do have a zapper that will give me the temp of the room when i point at a wall. Please can anyone help.
Overall, I’d say 76-78F is a good temp for most things. But, the ferment temp can vary a great deal. The warmer the temp the faster the ferment, but speed also sacrifices flavor. IMO, the longer you can ferment (without sacrificing the strength of the dough), the better the flavor.
It is too bad that many bakers and baking books don’t specfy temperature, but almost always indicate a time. Temperature and time go hand in hand. Without one the other lacks relevance.
Dan
I Use 78 F and that works perfectly for me.
Don't trust an IR thermometer - good for the insides of pizza ovens, but not much else. It's no substute for a good thermometer with probes that suit the job.
Lance