I guess I've been proofing my dough at way too low of a temperature. Guess the next one I'll put in the center of the Earth.

by Pretty-Care-7811

11 Comments

  1. kobold__kween

    ![gif](giphy|3o6ozh46EbuWRYAcSY)

    When you open the oven door to check the proof…

  2. Squareaccuracy

    Lmao the center of the Earth approach might actually work, just gotta watch out for the molten lava getting into your dough. But seriously that temp range is way higher than most people think – I was doing like 70°F for the longest time wondering why my bread took forever

  3. QuantumCakeIsALie

    The difficulty lies in finding a container that will neither melt nor combust. 

    This is why serious bakers use bowls made out of the same ceramics used as heatshield for spaceship atmosphere re-entry. 

    This is actually how NASA found the material to begin with; in Provence bakeries.

  4. disndshe4729

    I just put mine in my oven during the self clean function. Works like a charm.

  5. Tasty_Lead_Paint

    You don’t proof your dough by launching it into the surface of the sun?

  6. I’m a potter, and people sometimes ask if one can bake in a kiln, but these temps are too extreme even for that!

  7. Successful-Count-120

    The fires of Mordor would like a word…

    ![gif](giphy|D4tTRET0pBId2)

  8. LiefLayer

    And that’s why AI should never be trusted with informations

  9. yet_another-alt

    Suffer not the abominable intelligence to live

  10. amazonhelpless

    Saving up for a molten salt proofing box.