The bakery inspector who flagged my proofing box temps changed my whole morning routine

I mean, she pointed out my dough was proofing at 78 degrees instead of 75 and the crumb was coming out too open, so now I set a timer every half hour to check the thermometer, has anyone else had a health inspector teach them something like that?

1 comments

1 Comment

thea_bell13d ago

Used to roll my eyes at the inspector lady every time she came in, figured she was just nitpicking to justify her paycheck. Then she flagged my proofing box at 78 degrees and told me the crumb would keep getting more open until I dropped it down to 75. I brushed it off for a week until I finally tried her exact number and the difference in my sandwich loaves was honestly shocking. Now I check that thermometer like it's my job, which I guess it kind of is. She basically fixed a texture problem I'd been fighting for months just by being annoying about three degrees.