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Learned the hard way why you don't swap proofing temps mid-rise
Was baking sourdough in Austin last Tuesday and moved my dough from the fridge to the oven with the light on, came back 2 hours later to a slack mess that spread flat as a pancake. Had to turn it into focaccia to save it, but has anyone else lost a whole loaf that way, or am I just cursed with impatient dough?
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iris_green841mo ago
Fridge to warm oven always wrecks my dough, try cold counter instead.
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