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I finally stopped guessing at dough temp and started using my kid's old thermometer
My bread kept coming out dense in the middle and I could not figure out why, so last weekend I stuck a cheap instant read thermometer into the flour before mixing. The flour in my pantry off the back porch was sitting at 58 degrees, which is way colder than I assumed. I started warming the flour a little and using water at about 78 degrees instead of straight from the tap, and the next two loaves rose like they should. Does anyone else check flour temp, or am I just overthinking this?
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