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/ck/ - Food & Cooking

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17319289 No.17319289 [Reply] [Original]

I've been watching a lot of videos from Chainbaker and he's obsessed with keeping dough temperatures around 24C (75F). But what's wrong with proofing dough at higher temperatures? Won't it just rise a little faster, which seems like it would be a good thing?

>> No.17319461

>>17319289
It could be just a baker and his autism. Otherwise, a slow, controlled proofing could help the dough in developing a better taste; the yeast produces alcohol during fermentation which evaporates in the oven and also adds to the flavor, so a lower temperature could help in making it stay instead of evaporating alongside the CO that expands the dough.

>> No.17319798

>Won't it just rise a little faster, which seems like it would be a good thing?
the faster it rises the less time the yeast has to flavor the bread.

>> No.17319892

>>17319798
the heat of the bread cooks the yeast

>> No.17320010

>>17319289
>I've been watching a lot of videos from Chainbaker
well there's your first problem

>> No.17320037

>>17319892
Imbecile

>> No.17320141

>>17319892
I can’t tell if your memeing me or if warm bread actually kills the yeast

>> No.17320147

>>17320010
Name a YouTube channel with better baking instruction than Chainbaker

>> No.17320148

>>17320141
>I can’t tell if your memeing
He couldn't be more obvious.

>> No.17320158

>>17319461
>tfw fungus farts fluff my food and yeast poop adds flavor.