Need help ruling out error? So many potential failures can be side stepped by just using room temperature water. Super handy. Use one thermometer for the room and one for your water, and your all set.
Bread making really is a craft and a learning process and what I always recommend if you’re really keen is to keep a bread making diary. Keep a record of the variables each time you bake and you’ll truly discover just how customisable the process is, and how achievable your idea of the perfect loaf is.
Start by knowing your temperature. Temperature or your room and your liquid are rarely spoken about but are such important factors.
Oh, and they come in super handy once you start getting to grips with sourdough too.
These thermometers measure your water and air temperature in degrees C only.