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28d • 🔬 Science & Innovation
Temperature is the invisible ingredient.
Not just in your starter. In your dough. In your bulk fermentation. In every rest between folds.
Here's the rule: every 10 degrees Fahrenheit difference roughly doubles or halves how fast fermentation moves. A 65-degree kitchen is a completely different environment than a 75-degree kitchen. And most home bakers are timing their folds and their bulk based on a recipe written in someone else's kitchen.
Stop watching the clock. Start watching the dough.
For the Foolproof Loaf this week: by the end of your third coil fold, the dough should feel noticeably stronger, hold its shape when lifted, and look slightly puffier than when you started. That's your signal to move on. Not a timer.
What temperature is your kitchen right now? Drop it below and tell me how your bulk is going.
— Henry ⭐🔥
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46 comments
Temperature is the invisible ingredient.
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