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Burned 4 batches of croissants before I figured out my proofing box was off
So last month I was trying to get my lamination right for a weekend farmers market order and I kept pulling out these flat, greasy croissants that looked like sad pancakes. After the fourth batch I finally checked my proofing box with a separate thermometer and it was reading 10 degrees hotter than what I had it set to. Turns out the built-in sensor was totally shot and my dough was proofing way too fast, melting all that butter I worked so hard to layer in. I grabbed a cheap digital thermometer from the grocery store for like 8 bucks and now I double check the temp every time I start a batch. Has anyone else had a piece of equipment lie to them like that? What did you use to catch it?
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xenaf5118d ago
Patricialee's comment about the fridge thermometer reminded me of when my old oven started lying about its temperature. I was making these shortbread cookies for a holiday swap and kept pulling out brittle, brown-edged disasters. Finally put an oven thermometer in there and it was running 50 degrees hot. The trust was broken after that. I still side-eye my equipment like it's trying to pull something over on me.
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patricialee18d ago
My buddy Steve had a fridge thermometer lie by 15 degrees once. Ruined all his cheesecakes.
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