/ck/ - Food & Cooking

>>11598899
It's the top textbook in the field. It's used at the SF Baking Institute, or whatever it's called. Basically, it's the baker's equivalent of the CIA's "The Professional Chef."
>>11598986
AB&P has an entire chapter (or like 10 pages) on dough conditioners from what I remember.
>>11600093
Good trick.
>>11599734
>>11601112
Microwave only heats water. It will kill some yeast, but overall, it's just a trick to kickstart a cold dough. I'm talking like 15 seconds, maybe 30s max. AB&P has a couple of pages on "DDT," desired dough temperature. Essentially, you take the entire set of ingredients and change the temperature of the water to achieve a DDT of 74-77F/23-26C or something like that. It's a simple calculation and supposedly every bakery keeps a log of the room temp, flour temp, and mixing time. The mixer adds X degrees to the dough, and so you adjust the water temp to get to DDT.
Flour temp should = room temp. Oven light is a good idea. If you have a bad DT, then a microwave can help. I have also turned the oven on briefly. The problem is that a slow prove leads to better flavor, so rushing things is bad. Mkay?

TL;DR your dough temp should hold in a closed oven (or proving drawer/cabinet) if you have DDT correct.