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My loaves stopped coming out gummy once I started writing down the dough temp
I mean this is probably obvious to everyone who's been at it longer than me, but for like 3 months my sandwich bread kept coming out dense in the middle and I couldn't figure out why. Same recipe, same flour, same oven. Turns out my kitchen runs cold in the morning and my water was never warm enough to get the dough where it needed to be. Started sticking a cheap instant read thermometer in the dough after mixing and aiming for 75 to 78F. Last 4 bakes in a row have come out light and even. Has anyone else had this fix their bread, or did I just get lucky 4 times?
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