Hi Gary, 

Martin here. It sounds like you’ve figured out what works in your environment. Congratulations on your market success. You’re ready for a bigger oven!  

While 90F may seem high, especially as we enter warmer months, I think Andy is on the right track in encouraging home bakers to pursue higher dough temperatures at the beginning of bulk fermentation. In my experiences teaching, baking at home, and working professionally next to Jeffrey for more than a decade, I’ve come to believe that home bakers often suffer from slow or lackluster fermentation. Small batches, cool kitchens, and starters which lack activity can ruin an otherwise perfect effort. With experience, however, bakers grow to recognize dough activity and, as you note, become more comfortable watching the dough, not the clock. But that takes time. So, in the beginning, I advise folks to err on the side of fermentation. 

I hope you have a great summer with many delicious loaves. 

Martin Philip 

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