A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.
A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!
(Starbucks should not be in that picture, because their croissants are not edible, but I like Chicago .....)
- tssaweber's Blog
- Log in or register to post comments