Loading…
6
TIL the bakery on 5th in Portland proofs their croissants in a turned off oven with just a bowl of hot water
I was chatting with the owner while picking up a wholesale order and she showed me her setup, said it holds 75 degrees way steadier than her proofer. Mine have been coming out flat all winter so now I'm wondering if my kitchen is just too cold, what temp are you all proofing at?
1 comments
Log in to join the discussion
Log In1 Comment
the_kevin8d ago
Keep mine at 78, any colder and they stall.
9