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Finally got a loaf to rise past the pan on my 4th try
My kitchen was cold all week so I stuck the dough on top of the fridge and it doubled in about 90 minutes, which felt like a small miracle. Anyone else got a weird warm spot in their kitchen that actually works for proofing?
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leo_lopez6h ago
Man, the top of the fridge is such an underrated proofing spot and I'm glad someone else found that out too. Mine gets warm from the coils in the back and it's basically a free proofing box all winter (my oven with the light on works in a pinch but it's way too easy to cook the dough if you forget about it). Congrats on finally beating the pan, that fourth try must have felt amazing when you pulled it out. Cold kitchens are the worst enemy of bread and nobody warns you about that when you start baking. Took me forever to figure out my dough wasn't dead, it was just chilly.
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oliver_torres46h ago
The "cold kitchens are the worst enemy of bread" line hits hard. I spent my first two months thinking my yeast was dead when really my counter was just too dang cold. Once I figured out the fridge top trick it was like a whole new hobby opened up.
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