Chausiubao
Senior Cook
I recently moved to a coastal city, and it seems as if the temperature or something in the atmosphere changed from a more inland region.
What used to take only 2 hours to rise now takes 4 hours, and I've been investigating different proofing box alternatives.
The main one that I've been trying is to use a tupperware that is large enough to accomodate the size of the risen dough, then submerging the entire chamber in a large bowl of water that I try to keep around 100 F.
This works, but its cumbersome and liable for the dough to get waterlogged.
Do you think there are other ways of maintaining the right temperature for fermentation?
What used to take only 2 hours to rise now takes 4 hours, and I've been investigating different proofing box alternatives.
The main one that I've been trying is to use a tupperware that is large enough to accomodate the size of the risen dough, then submerging the entire chamber in a large bowl of water that I try to keep around 100 F.
This works, but its cumbersome and liable for the dough to get waterlogged.
Do you think there are other ways of maintaining the right temperature for fermentation?