Update: I watched a baker in Seattle throw out a whole batch of dough for being 'too warm'

I was at a small bakery in Ballard about six months ago, and the head baker felt the dough was 5 degrees over her target. She scrapped it all, saying it would ferment too fast. I used to be super strict too, but now I think that's wasteful. I've found a slightly warmer dough just needs a shorter proof, not the trash. Has anyone else adjusted their temp rules to save product?

4 comments

4 Comments

emma6842mo agoMost Upvoted

But consistency matters, and @kevin_roberts41, five degrees can ruin the whole texture.

kevin_roberts412mo ago

Five degrees is nothing, just adjust the timing.

avery_walker302mo ago

Reminds me of when my oven was off by ten degrees!

grant_martinez512mo ago

Kevin, saying "five degrees is nothing" shows you've never tried to bake something finicky like macarons. That small change messes with how things set up, not just how long they cook. It's not about timing, it's about the science of the bake. You can't just leave it in longer and expect the same result.