The Baker's Hotline

January 11, 2015 at 4:19pm

The stone or steel you are using should stay very hot when you turn on the broiler, even with the door open. If you can find a warmer spot in your house it may help for the long fermentation. It doesn't have to be super warm. 68 degrees is fine. If you have a microwave you could boil some water in it and then place the dough in there. This should stay warmer than the 15 degrees C in the rest of your house. Barb@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.