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A guy at the Kansas City bakery supply shop said my dough was too cold and honestly he was right
I argued with him for 10 minutes about my 58 degree water, went home and bumped it to 72, and my bulk ferment finally stopped taking 5 hours, so now I'm curious what temp everyone else is running their water at for a basic lean dough?
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the_elizabeth25d ago
Wait, you were using 58 degree water on purpose? That is basically fridge cold, no wonder your bulk ferment was dragging.
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