Diane

April 9, 2020 at 9:13pm

What is the desired dough temperature? I’m getting 78 or higher while folding with my Brød & Taylor proofer in use with the water in the tray and no cover other than the lid of the proofer. Hoping it won’t over ferment. Used 90 degree water and flours at 70 degrees and starter straight from fridge. Thanks

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