Hello,
i am all in with the respectus panis method. I am making baguettes with this method now and had very good and consistent result, except when it gets too hot .
i recently bought the book from “les ambassadeurs du pain” and to achieve consistent results they say to proof between 16 and 18 Celsius.
So , what is the best way to do this ? Wine fridge ?
I would say wine fridge is a good call - here in the US , you can usually find them used for not much money.
Any small fridge combined with a controller would do it.